Sautéed Greens, Smoked Turkey, and Provolone Panini

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 11.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.5g
  • Carbohydrate: 28.3g
  • Fiber: 1.5g
  • Cholesterol: 25mg
  • Iron: 2mg
  • Sodium: 779mg
  • Calcium: 275mg

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. 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. 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. 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.
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