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Sautéed Greens, Smoked Turkey, and Provolone Panini

Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
Hands-on time 15 mins
Total time 15 mins
Yield Serves 4 (serving size: 1 sandwich)
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.


  • 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

Nutrition 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

How to Make It

  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.