Sautéed Greens, Smoked Turkey, and Provolone Panini

Sautéed Greens, Smoked Turkey, and Provolone Panini Recipe
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.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 15 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

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

Ingredients

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

Preparation

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.

Note:

Ruth Cousineau,

Cooking Light

June 2013
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