Name: Southern-Style Tomato Sandwich with Parmesan & Pine Nut Kale Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 3 bunches kale; 1 ½ lemons; 85 g Parmesan cheese; ⅓ cup pine nuts; 6 tomatoes; 12 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; pure maple syrup; red wine vinegar; salt

Southern-Style Tomato Sandwich with Parmesan & Pine Nut Kale SaladSouthern-Style Tomato Sandwich with Parmesan & Pine Nut Kale Salad — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 cloves garlic

3 bunches kale

1 ½ lemons

85 g Parmesan cheese

⅓ cup pine nuts

6 tomatoes

12 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

pure maple syrup

red wine vinegar

salt

Instructions

Preheat oven to 190°C (375°F).

Place pine nuts on a large baking sheet pan and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and toast, stirring every 2-3 minutes, until golden brown, 5-8 minutes. Remove from oven and set aside to cool.

Meanwhile, wash and dry the fresh produce.

Place oil, vinegar, salt, and pepper in a large baking dish; whisk to combine the marinade.

Slice tomatoes into ¼-inch thick rounds; add to the dish with the marinade, turn to coat, and set aside.

Peel and mince garlic; place in a large bowl.

Juice lemons into the bowl with the garlic. Add oil, Dijon, maple syrup, salt, and pepper; whisk to combine the dressing.

Fold kale leaves in half lengthwise and slice off the stems. Finely chop leaves and add to the bowl with the dressing.

Turn oven to broil on high and position rack under the broiler.

While the broiler heats up, finely grate Parmesan and add to the bowl with the kale.

Roughly chop toasted pine nuts. Add to the bowl and toss to combine the salad; set aside. (Reserve baking sheet for next step.)

Working in batches if necessary, arrange bread on the baking sheet. Place in the oven and toast, flipping once, until golden brown, 1-2 minutes. Remove from the oven.

Spread each slice of toast with a thick layer of mayo. Top half of the slices with marinated tomatoes, then close with remaining toast slices.

To serve, divide tomato sandwiches and salad between plates. Enjoy!

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