Making a pesto out of kale is one of my favorite ways to introduce this leafy green veggie to kids, especially toddlers and babies. I like to make a big batch and use it throughout the week, adding it to pasta, roasted chicken or fish, or spread thinly onto sandwiches. Adding a layer to a grilled cheese subtly challenges the tastebuds of little ones in a way that is familiar and easy – it also gives it a nice little nutritional boost. Yummy and perfect for a cozy winter lunch, I hope you and your kids will enjoy this recipe as much as my girls do.
Kale Pesto Panini with Mozzarella & Chicken
Serves: Serves 2
Ingredients
4 pieces whole-grain bread
4 teaspoons kale pesto (for my kale pesto recipe, click here)
4 pieces sliced mozzarella
4 pieces smoked chicken breast deli meat
Instructions
Spread each side of bread with 1 teaspoon pesto. Top one slice with 1 peace of mozzarella, some chicken, and the second piece of mozzarella (you want the chicken in between the 2 pieces of cheese). Top with remaining slice of bread.
Put in a panini press for 1 minute. If you don’t have a panini press, place in a dry nonstick skillet and press down with a spatula until it forms a "panini" and the cheese is melted and heated through.
Cut into your favorite shape and serve.
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