Kale & Gruyere Panini
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.
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Recipe Summary
Ingredients
Directions
Tips
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
2 starch, 3 vegetable, 1 high fat meat, 1 fat