Kale & Gruyere Panini

Kale & Gruyere Panini

2 Reviews
From: EatingWell Magazine, May/June 2014

This vegetarian panini recipe—filled with layers of sautéed kale, garden-fresh tomatoes and melted cheese—makes for an extra-special grilled cheese sandwich. For the best flavor, we like the complexity of aged Gruyère or fontina, but you can use any cheese you have on hand.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 8 cups chopped kale
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 8 slices country bread (1/4 inch thick), preferably whole-wheat
  • Olive oil cooking spray
  • 1 cup shredded Gruyère or fontina cheese
  • 1 medium tomato, cut into 8 thin slices

Preparation

  • Active

  • Ready In

  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.
  2. To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with the remaining bread, sprayed-side up. Press in the panini maker until crispy, 3 to 5 minutes.
  • Make Ahead Tip: Prepare filling up to 2 days ahead; refrigerate until ready to use.
  • Equipment: Panini maker (or see Tip)
  • To make panini on the stovetop, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place a medium skillet on top and add four 15-ounce cans to weight it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.

Nutrition information

  • Serving size: 1 panini
  • Per serving: 367 calories; 17 g fat(6 g sat); 7 g fiber; 36 g carbohydrates; 19 g protein; 104 mcg folate; 30 mg cholesterol; 8 g sugars; 4 g added sugars; 3709 IU vitamin A; 44 mg vitamin C; 399 mg calcium; 2 mg iron; 601 mg sodium; 441 mg potassium
  • Nutrition Bonus: Vitamin A & C (278% daily value), Calcium (55% dv), Magnesium (32% dv), Potassium (27% dv), Folate (25% dv), Iron (21% dv), Zinc (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 3 vegetable, 1 high fat meat, 1 fat

Reviews 2

May 26, 2014
profile image
By: EatingWell User
Super Easy, Super Yummy! Made this for a weekend lunch over a holiday weekend when we really needed something light and simple. Easy to assemble and used up some kale which had seen better days. Great way to make something gourmet without the hard work! Pros: easy, vegetarian, healthy, simple
May 17, 2014
profile image
By: EatingWell User
Great use for Kale Made this with Kale from our CSA box. I will make this again, but might use a firmer tomato next time. Definitely a good thing to do with kale. Used a counter-top grill instead of panini press. Pros: Tastes great Cons: Tomato was a tad soggy