A sandwich is a sandwich… or is it? This panini recipe is something special with the added goodness of kale.
While it might be tempting to throw together sandwiches for Sunday dinner, don’t settle for something boring. For your next Sunday dinner, this recipe for turkey, Swiss and seasoned kale panini will give you something special to serve.
I love the flavor of kale, and, along with tasting amazing, this panini recipe can help you get your greens on. You don’t see kale served on a lot of sandwiches, but it works perfectly in this panini. To prep the kale, you’ll blanch it first since it can be a bit tough. After that, you’ll season it and stack it into your sandwich before pressing it to perfection.
No panini press? No problem! Learn how to create a DIY panini-style press with a few canned goods and an extra skillet.
Turkey, Swiss and seasoned kale panini recipe
- 4 slices rustic Italian-style bread, sliced about 2-inches thick
- 4 slices Swiss cheese
- 4 slices deli turkey
- 3 packed cups kale, washed, stems removed and torn into pieces
- 2 tablespoons olive oil, plus extra to brush over tops of sandwiches
- 2 teaspoons lemon juice
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- Preheat a panini press to 375 degrees F and set it to medium-high heat.
- In a skillet, bring about 2 cups of water to boil. Add the kale and cook, boiling, for about 2 minutes.
- Remove the kale from the water and add it to a colander. Once drained, use your hands and a few paper towels to squeeze out any excess water from the kale.
- Add the kale to a bowl and drizzle it with the olive oil and lemon juice. Add the garlic, salt, black pepper and red pepper flakes and toss to coat.
- Place 2 pieces of turkey on 2 pieces of the bread. Divide the kale evenly between the 2 slices, and place it over the turkey. Add 2 slices of cheese to each.
- Top with the remaining bread, and brush the tops of each with a bit of olive oil.
- Add the sandwiches to the panini griddle and close the press. Cook for about 4 minutes, or until the cheese melts and the bread is toasted on both sides.
- Serve warm.
Serve up a special Sunday dinner sandwich!