Kale Pesto (On A German Salami Sandwich)

• Kale Pesto - Makes 1 cup
• 1 large bunch kale, about 1 lb.
• 1/4 cup toasted almond slivers
• 2 ounces parmesan
• 6 tablespoons extra virgin olive oil
• 4-5 cloves garlic
• 1 tablespoon oregano chopped
• salt and pepper
• German Salami Sandwich with Kale Pesto
• 2 soft individual baguettes or ciabatta rolls
• 10 slices salami
• 4 slices quality provolone

1. Remove the very hard stalks from the kale. To make the pesto, heat a pot of water to a boil, blanche kale and garlic in boiling water for 3 minutes, cool under running water and dry off.
2. Place kale, garlic, parmesan, almonds, oregano, salt, pepper and 1/4 cup olive in in food processor and process until a slight;y chunky paste forms. Scrape down the sides and add in remaining olive oil. Refrigerate or freeze for later.
3. Slice the bread in half lengthwise and smear with roughly 3 tbs. on the pesto, you may want to put it on both sides to secure the meat and cheese. Add 5 slices meat and and 2 slices cheese to each sandwich, slice in half again and wrap up for the road.
4. If not actually travellng, I toast both sides of the bread, put the meat on the underside of the bread and the cheese on top and return it to the oven to melt, then top it with the top side with the pesto. Slice in half and serve.

kale, almond slivers, parmesan, extra virgin olive oil, garlic, oregano, salt, sandwich, rolls, salami, provolone

Taken from food52.com/recipes/22585-kale-pesto-on-a-german-salami-sandwich (may not work)