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Kale & Gruyère Panini

May/June 2014

Your rating: None Average: 4.8 (6 votes)

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.


Kale & Gruyère Panini Recipe

Makes: 4 servings

Serving Size: 1 panini

Active Time:

Total Time:

Equipment: Panini maker (or see Tip)

Ingredients

  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Prepare filling up to 2 days ahead; refrigerate until ready to use.
  • 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

Per serving: 407 calories; 17 g fat (6 g sat, 6 g mono); 30 mg cholesterol; 45 g carbohydrates; 4 g added sugars; 8 g total sugars; 23 g protein; 8 g fiber; 537 mg sodium; 942 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



More From EatingWell

Recipe Categories

Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Publication
May/June 2014

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