Grilled Mozzarella and Kale Pesto Sandwich

February 12, 2012 - Written by Diana

Have you ever been thinking about how to make a dish, or an ingredient you want to use and someone posts a dish that you say – Yes, I can make my dish this way and use her idea to do it.  I had some fresh mozzarella that I wanted to use, plus I had Kale.  I knew I wanted a grilled cheese, but I didn’t know how to do it, until I saw @erikakerekes – tweet.  She said “{In Erika’s Kitchen} My ongoing love affair with kale: Kale pesto http://t.co/bqsFCuD0 #recipe #Superfoods”.  That was my trigger.  I could make my grilled mozz sandwiches with kale pesto, and dip the sandwiches in pasta sauce.

Tonight for dinner we made a Kale pesto – not to exact recipe – I used kale and chard and forgot the lemon because I was making a small amount – though I think it would be good to add.  I broke open a jar of homemade spaghetti sauce and we dined.  My husband thought it was wonderful and suggested it would be a great grilled cheese to go along with our home made tomato soup.

Grilled Mozzarella and Kale Pesto Sandwich
Prep time
Cook time
Total time
Grilled Mozzarella and Kale Pesto Sandwich - great for dipping in tomato soup or pasta sauce. My husband says it's an upscale grilled cheese.
Recipe type: Sandwich
Serves: 4
  • Kale Pesto - adapted from In Erika's Kitchen.
  • 1 large Swiss Chard Leaf
  • 2 Kale leaves
  • handful of walnuts
  • Olive oil
  • parmesan cheese
  • Clove of garlic
  • salt
  • Sandwich
  • Mozzarella
  • Bread
  • Olive Oil
  1. Grind the Kale pesto ingredients in the food processor.
  2. Spread pesto on one slice of bread.
  3. Slice mozzarella and place on the other slice.
  4. Place both slices together brushing the outside lightly with olive oil.
  5. Grill in pan lightly coated with olive oil.
  6. Serve with a bowl of pasta sauce for dipping.
There are 4 servings, but we each ate two sandwiches they were so good. I make grilled cheese like a panini, but I don't own a press. I place the sandwich in one hot pan, and then I sit another hot pan on top. It helps to press down the bread and melt the cheese through. Suggested change - If you like goat cheese instead of mozzarella, just combine the pesto and the goat cheese together and spread it on the bread before grilling.


Cinco De Mayo Chicken Fajita Wrap for Lunch

May 6, 2010 - Written by Diana

Today, I had a really delicious lunch and very appropriate for Cinco De Mayo.  I ate it cold, though you can keep the pieces separate, and heat up some of it before you assemble.  After a quick walk with my friend , I get heated up, so I wanted a cold bite, not a warm one. Grill your chicken, peppers and onions the night before or use leftovers.  I have a container that has little pockets for putting all the parts in so that you can assemble it when you eat.  Or you can assemble ahead, though try not to make it too wet, so it’s not soggy. This would even be great as a salad without a wrap.

Cinco De Mayo is a celebration of Mexico’s defeat of the French in Puebla, a state of Mexico.  While the holiday is observed mostly in Puebla, and in the U.S. to celebrate Mexican heritage, or maybe just because we like Mexican food.  I think the Mexican Food is the real reason I celebrate.  Fajitas, and Margaritas – that’s something to cheer about if you ask me.

Here’s my Chicken Fajita Wrap Recipe:



Sprinkle Chicken, Onion and Pepper with rub, then sauté in heated olive oil. Let cool if you would like to eat it cold for lunch, or if you are saving to reheat later.  When it is time to assemble, layer the ingredients in the wrap.  You can either spread the guacamole in the wrap also, or dip it into the guac as you eat.  Refreshing good stuff for lunch.  This should make about 4 wraps.

August is National Panini Month

August 6, 2009 - Written by Diana

My husband and son would declare every night sandwich night if it will get them out of cooking.  Some nights I make Panini though I don’t consider it sandwich night then, it’s real food. My husband asked what the difference is between grilled cheese and  Panini; my daughter said, “it’s the grill marks”.  Yes, grill marks make all the difference – and the cheese.  I’m not a big American cheese food fan, I like delicious flavorful cheese.  Sargento’s has some nice cheese in the dairy case to try out in your Panini.

Panini is actually the plural of panino. According to Wikipedia -A panino (Italian pronunciation: [paˈniːno]) is a sandwich made from a small roll or loaf of bread, typically a ciabatta or a rosetta. The loaf is cut horizontally and filled with salami, ham, cheese, mortadella or other food, and sometimes served hot after having pressed in a grill. I cheat because I don’t own a Panini grill.  I use my grill pan and put a pot on top of the sandwich.  When it’s done, I turn it over and put the pot on top again for the other side.  We love our Panini.  It goes great with a salad, soup, potato or other side. 

Sargento has some great cheese to experiment with. 


Reduced Fat Pepper Jack Sliced Natural Cheese incorporates both habañero and jalapeño peppers, adding a “heat” not found in any other sliced cheese, for a delicious flavor combination and only 50 calories a slice.







Sargento Sharp Provolone Cheese is aged 60 days and boasts a bold taste. It is not smoked like traditional milder Provolone. With smooth and creamy texture, this semi-hard cheese is ideal for sandwiches, burgers,Panini and “melts.”








Previously a Sargento Limited Edition cheese, the Vermont Sharp White Cheddar Sliced Natural Cheese is back by popular demand. Naturally aged to deliver a rich, full-bodied taste, its tangy cheese signature flavor is perfect for sandwiches, grilled Panini or any recipe that calls for sensational sliced cheese.







The Vermont Sharp White Cheddar is the cheese we used to make our Bacon Tomato White Cheddar Panini. I added pepper dijonaise to give it a little zing. We’re planning on trying out all these cheeses in different combinations to make our Panini this month!

 Bacon tomato white cheddar panini

Homegrown Tomato Sandwich

July 6, 2009 - Written by Diana

Deb and I grew up in the city, long long time ago.  We only had a little yard, bigger than most of our friends, but much smaller than the yards we enjoy now.  Our yard and the one across the fence – an Italian family, were the only ones we knew of that had vegetable gardens.  Grass was a coveted commodity.  People protected it with fences, and walls and signs that said – “Keep off the Grass”.  We didn’t care too much about the grass, especially since we had trees shading most of the yard, but the one nice sunny spot had a vegetable garden.  We grew tomatoes in that vegetable garden and I would go out with my salt shaker, and pick a nice ripe tomato to munch standing right there in the middle of the tomato patch.  Now we have bigger yards, but we’re still growing tomatoes in our gardens and I wait with baited breath for the first bright red tomato to be ready.

When I was making my Ruby Red Cabbage Slaw, I needed to go out and gather some fresh tarragon.  I took my trusty flashlight and as I was walking out to the herb garden, I passed the tomato bed and something bright red flashed in the light.  What?  Didn’t anyone see that out there?  I struck gold.  I pulled up the bottom of my shirt and picked three very ripe, ready for the picking tomatoes and dropped them in my shirt (who needs a basket).  I waited until today – to make my first tomato sandwich.  I love, love, love tomato sandwiches.  I don’t have to have the B, or the L, just give me the T, T, T!!!  I did add some basil, because it’s so close I picked it too, and they go so well together.

Tomato Sandwich Ingredients:


Smear Mayo on both pieces of toast.  Slice tomato and place on one side of bread. Sprinkle basil on the other. Shake a little salt & pepper on the tomato.  Slap both sides together and take a big bite. MMMMMMMMM