Sautéed Greens, Smoked Turkey, and Provolone Panini

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Sautéed Greens, Smoked Turkey, and Provolone PaniniRecipe
Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
What Makes It Great: The crusty grilled exterior gives way to a cheesy, savory interior loaded with earthy kale. Even finicky eaters will find this a delicious way to get their greens.
Serves 4 (serving size: 1 sandwich)


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1 tablespoon olive oil
1/4 teaspoon crushed red pepper
2 large garlic cloves, minced
5 ounces chopped kale
2 tablespoons water
4 ounces thinly sliced reduced-fat provolone cheese
8 (3/4-ounce) slices ciabatta bread
4 ounces thinly sliced smoked turkey breast (such as Applegate Farms)
Cooking spray


Hands-on: 15 Minutes
Total: 15 Minutes

1. Heat a large cast-iron skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic, and cook 1 minute, stirring frequently. Add kale and 2 tablespoons water; cook 4 minutes or until kale wilts, stirring occasionally.

2. Divide half of cheese evenly among 4 bread slices. Top evenly with smoked turkey and kale mixture. Top evenly with remaining half of cheese and remaining bread slices.

3. Heat a grill pan over medium-high heat. Lightly coat both sides of sandwiches with cooking spray. Arrange sandwiches in pan. Place cast-iron skillet on top of sandwiches; press gently to flatten. Cook sandwiches 2 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Cut each sandwich in half.

Created date

April 2013

Nutritional Information

Calories 276
Fat 11.4 g
Satfat 3.7 g
Monofat 5.4 g
Polyfat 0.9 g
Protein 17.5 g
Carbohydrate 28.3 g
Fiber 1.5 g
Cholesterol 25 mg
Iron 2 mg
Sodium 779 mg
Calcium 275 mg