Mushroom Melt With Parsley Pesto, Kale and Arugula

• 2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
• 1 heaped tablespoon parsley pesto ed: please link
• 1/4 cup sauteed mushrooms (see below)
• 3/4 ounce Gruyere cheese, cut in thin slices (I use a cheese slicer)
• 2 to 3 tablespoons blanched kale
• 1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette

1. Spread the bottom slice of bread with parsley pesto.
2. Top with the sauteed mushrooms and top the mushrooms with the kale.
3. Lay the cheese over the kale.
4. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes.
5. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.

whole wheat country bread, parsley pesto, mushrooms, gruyere cheese, blanched kale, baby arugula

Taken from cooking.nytimes.com/recipes/1014630 (may not work)