Kale Panini
HB-5056 · Hand-built original
Rustic bread panini filled with blanched kale, farmer's cheese and pickled chiles.
Sandwichserves 4436 kcalVegetarianEgg-freeDiabetic
Main ingredient: kale
Servings:4quantities adjust to match
Ingredients
- 2 big bunches of curly kale (about 1 pound total), stemmed, leaves torn into pieces
- 1 1/2 teaspoons kosher salt
- 1 tablespoon olive oil, plus more for grilling
- 1 tablespoon red wine vinegar
- 8 slices rustic sandwich bread
- 10 ounces farmer’s cheese or other crumbly fresh cheese, such as queso blanco or feta, broken into chunks
- Pickled Chile Peppers
- Freshly ground black pepper
Method
- Blanch the kale in boiling salted water in batches for 3 minutes, until tender. Drain, cool, then squeeze dry with the hands.
- Cut the kale into 1/2-inch-wide strips and place in a bowl.
- Heat a panini press, or a large cast-iron skillet over low heat with a second heavy pan ready for weighting.
- Season the kale with the salt, toss with the olive oil and finish with the vinegar.
- Lay 4 bread slices out and divide the kale and cheese chunks between them. Add pickled chiles to taste, season with salt and black pepper and close with the remaining bread.
- Lightly oil the press or pan and grill the sandwiches, weighted if using a pan, until deep golden brown on both sides. Serve hot.
Nutrition (per serving, where published)
436 kcalCalories
16.3 gProtein
32.4 gCarbs
26.8 gFat
10.3 gSaturates
2 gFibre
6.1 gSugars
1678 mgSodium
50 mgCholesterol
144 mgPotassium
504 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data