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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.

Source: EatingWell Magazine, May/June 2014




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

1 panini
367 calories; protein 18.5g; carbohydrates 36.1g; dietary fiber 6.6g; sugars 8.3g; fat 16.8g; saturated fat 6.3g; cholesterol 29.7mg; vitamin a iu 3709.3IU; vitamin c 44.2mg; folate 103.8mcg; calcium 399.1mg; iron 2.3mg; magnesium 81.6mg; potassium 441.2mg; sodium 600.8mg; thiamin 0.3mg; added sugar 4g.

2 starch, 3 vegetable, 1 high fat meat, 1 fat