Grilled Mozzarella and Kale Pesto Sandwich

Written by Diana - February 12, 2012 2 Comments

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

15 mins

Cook time

15 mins

Total time

30 mins

Grilled Mozzarella and Kale Pesto Sandwich – great for dipping in tomato soup or pasta sauce. My husband says it’s an upscale grilled cheese.

Author: Diana

Recipe type: Sandwich

Serves: 4

Ingredients

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

Instructions

Grind the Kale pesto ingredients in the food processor.
Spread pesto on one slice of bread.
Slice mozzarella and place on the other slice.
Place both slices together brushing the outside lightly with olive oil.
Grill in pan lightly coated with olive oil.
Serve with a bowl of pasta sauce for dipping.

Notes

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.

Read the Comments

2 Outstanding Responses to "Grilled Mozzarella and Kale Pesto Sandwich"

Ginny Tonic on February 14, 2012 at 9:49 am

That is a great idea! I never know what to do with kale or the other leafy greens that I always optimistically buy at the farmer’s market and then let them die a slow, withering death in my refrigerator. This recipe actually sounds good.

Jen on February 14, 2012 at 4:46 pm

You might get me to try Kale just to make this, Diana!

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