I used organic sour dough bread from New Seasons instead of the ciabatta because it tends to do better in my panini press. After reading the reviews, I added one slice of an heirloom tomato and mustard (Dijon for DH, French's for me). Really good. I might like a thin slice of red onion next time. Served with microwave sweet potato chips (also Cooking Light) and a tomato/cucumber salad. Perfect easy summer dinner.
Sautéed Greens, Smoked Turkey, and Provolone Panini
Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
More From Cooking Light
Total: 15 Minutes
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
- 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
- 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.
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