Vegetarian · Southern · 25 min
Southern-Style Tomato Sandwich with Parmesan & Pine Nut Kale Salad
- 25 min
- 2–6 servings
- 606 kcal / serving
A weeknight-ready pairing of juicy tomato sandwiches with a crunchy kale salad studded with Parmesan and pine nuts. The marinated tomatoes and crisp toast balance the creamy mayo and garlicky dressing for a simple, homey meal.
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Ingredients
- 1 clovegarlic
- 1 bunchkale
- ½lemon
- 1 ozParmesan cheese
- ⅛ cuppine nuts
- 2tomatoes
- 4 sliceswhole grain bread
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, pure maple syrup, red wine vinegar, salt
Cookware
baking dish · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1 clovegarlic
- 1 bunchkale
- ½lemon
- 2tomatoes
- lemons
Dairy, eggs & chilled
- 1 ozParmesan cheese
Bakery & bread
- 4 sliceswhole grain bread
Pantry & dry goods
- ⅛ cuppine nuts
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 1 clove | 2 cloves | 3 cloves |
| kale | 1 bunch | 2 bunches | 3 bunches |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| pine nuts | ⅛ cup | ¼ cup | ⅓ cup |
| tomatoes | 2 | 4 | 6 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Toast pine nuts on a baking sheet in a 375°F oven until golden, about 5–8 minutes; let cool.
- Marinate the sliced tomatoes by tossing them with oil, red wine vinegar, salt, and black pepper; set aside.
- Mince the garlic and place it in a small bowl. Juice a lemon into the bowl and whisk in oil, Dijon, maple syrup, salt, and pepper to make the dressing.
- Finely chop kale and add it to the dressing; toss to coat the leaves evenly.
- Grate Parmesan finely and fold it into the kale mixture with the remaining dressing. Roughly chop the cooled pine nuts and stir them in as well; set the salad aside.
- Turn the oven to broil, high, and position the rack close to the heat.
- Toast whole grain bread slices on a sheet in the oven until golden, flipping once, about 1–2 minutes; remove.
- Spread mayonnaise on each slice of toast. Layer marinated tomato rounds on half the slices, then top with the remaining slices to close the sandwiches.
- Serve the tomato sandwiches with the Parmesan-kale salad on the side.
Two tips
- Prep tip: while the pine nuts toast, marinate the tomato slices so flavors mingle.
- Serving idea: squeeze a little extra lemon over the salad or squeeze a bit on the tomatoes before assembling for extra brightness.
Nutrition per serving
- Calories
- 606 kcal
- Protein
- 18 g
- Carbs
- 46 g
- Fat
- 41 g
- Fiber
- 7 g
- Sodium
- 380 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.