Margherita Sandwich Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Prepare ingredients

If using oil-packed sun-dried tomatoes, drain and roughly chop them. Finely chop the red onion and garlic. If using roasted tomatoes, drain and roughly chop as well.

Pulse into tapenade

In a food processor, combine drained sun-dried tomatoes, roasted tomatoes (if using), cooled toasted walnuts, chopped red onion, garlic clove, red wine vinegar, olive oil, fresh oregano or basil, red pepper flakes (if using), salt and pepper. Pulse in 5–8 short bursts until mixture is coarsely textured but spreadable. Scrape down the sides once. Do not over-process — you want some walnut bits for texture.

Taste and adjust seasoning. If the tapenade is too thick, add 1/2 teaspoon olive oil or a few drops of water to loosen. Transfer to a small bowl and set aside.

In a small food processor or blender, add basil leaves, pine nuts, grated parmesan, garlic clove, lemon juice, salt and pepper. Pulse while drizzling in the 3 tbs olive oil until a smooth-to-coarse pesto forms (stop when it reaches a spreadable consistency). Scrape down sides and adjust salt, pepper or lemon to taste. Transfer to a small bowl.

Prepare kale

Tear or thinly slice the kale, place in a small bowl, toss with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Massage the kale with your hands for 1–2 minutes until slightly wilted and tender.

Prep bread and cheese

Slice the bread if needed and lightly toast both slices under a broiler or in a toaster oven until just golden, about 1–2 minutes per side. Slice the fresh mozzarella into 1/4-inch rounds and pat dry with paper towels to remove excess moisture.

Assemble sandwich

Spread about 1 tablespoon of basil pesto evenly on the bottom slice of bread. Spoon 2–3 tablespoons of the tomato-walnut tapenade over the pesto and spread into an even layer. Arrange mozzarella slices on top of the tapenade in a single layer. Add the massaged kale on top of the mozzarella, then tuck whole basil leaves over the kale.

Finish and serve

Top with the second slice of bread. Optionally, brush the outside of each bread slice lightly with olive oil and grill the sandwich in a skillet over medium heat, pressing gently with a spatula, until golden and the cheese begins to soften, about 2–3 minutes per side. Alternatively, serve as-is. Cut the sandwich in half and serve immediately.