Recipe
Kale & Gruyère Panini
Gourmet grilled cheese for grownups
Welcome to panini paradise. This hearty vegetarian panini delivers 477 mg of calcium, courtesy of savory sautéed kale and melted Gruyère cheese. Just layer it all together on some thick-cut whole-grain bread, grab the panini press, and grill until crispy. No press on hand? Check out the alternate instructions using two skillets below!
Ingredients | Serves 4
tablespoon extra-virgin
olive oil
small onion, finely chopped
tablespoons balsamic vinegar
clove garlic, minced
cups chopped kale
cup water
teaspoon salt
Cooking spray
slices bread (¼ inch thick), whole grain
cup shredded Gruyère cheese
medium tomato, cut into 8 thin slices
cups chopped kale
cup water
teaspoon salt
Cooking spray
slices bread (¼ inch thick), whole grain
cup shredded Gruyère cheese
medium tomato, cut into 8 thin slices
Preparation
STEP 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.
STEP 2
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 ½ cup per sandwich). Top each with ¼ 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.
STEP 3
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 4 15-ounce cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.
STEP 2
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 ½ cup per sandwich). Top each with ¼ 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.
STEP 3
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 4 15-ounce cans to weigh it down. Cook the sandwiches, turning once, until golden brown, 2 to 3 minutes per side. Repeat with the remaining sandwiches.
Nutrition Per Serving
| Calories | 362 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Calories | 362 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Cholesterol | 30 mg |
| Carbohydrates | 37 g |
| Fiber | 7 g |
| Total Sugars | 8 g |
| Added Sugars | 0 g |
| Protein | 18 g |
| Sodium | 632 mg |
| Potassium | 600 mg |
| Folate | 52 mcg |
| Carbohydrates | 37 g |
| Fiber | 7 g |
| Total Sugars | 8 g |
| Added Sugars | 0 g |
| Protein | 18 g |
| Sodium | 632 mg |
| Potassium | 600 mg |
| Folate | 52 mcg |
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