Toasted Mozzarella Kale & Garlic Sandwich

Over the weekend, I made this heavenly sandwich — the most delicious sandwich that I’ve ever had. I used grilled vegetables (onions and green bell peppers) but you can use anything as a filler — vegetables, meat, whatever you like. I’ll break the recipe into two parts for clarity — the kale/garlic spread and the sandwich.

Ingredients

(for the spread)

• 2 cans chick peas (drained)
• 3 handfuls kale
• 4 cloves garlic
• olive oil
• almond milk
• 1/4 cup raw, shelled sunflower seeds
• 1/4 cup raw cashews

(for the sandwich)

• 2 slices of bread — I used French bread here
• 2 slices of fresh mozzarella
• grilled vegetables or other sandwich filler

Directions
Add chick peas, kale, garlic, seeds, nuts, 3 tablespoons of milk and 3 tablespoons of olive oil to a blender and blend for 30 seconds. If ingredients are dry, add more olive oil and milk and blend again. Repeat until all ingredients are blended smoothly. (Consistency should be similar to guacamole.)

Spread a thick layer of the spread on the top slice of bread. Add mozzarella on top of the spread. Place vegetables (or other sandwich filler) on the other slice of bread. Carefully close sandwich together. Put sandwich into panini maker and press closed. (If you don’t have a panini maker, you can use a Foreman grill or place the sandwich in a hot oven for a few minutes.) Grill until sandwich is crispy and mozzarella is melted. Enjoy.

This is my new favourite sandwich and the spread is out of this world. You can put it on anything — crackers, chips, toast. The best part is that it’s so good for you.

Do you have a favourite sandwich recipe? I’d love to hear it!