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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Good sandwich

craftybiker
October 28, 2016
This sandwich came up on my menu for the Cooking Light Diet this week.  It was very good, quick, and easy.  I did add about 1 tablespoon of Light Best Foods Mayo to the bread.  Enjoyed by the whole family...despite the sauteed kale!!!

craftybiker's Review

sukeedog
October 04, 2013
N/A

daneanp's Review

CoffeeQueen
August 30, 2013
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.

TheMomChef's Review

daneanp
June 05, 2013
I was also hoping for a big punch with this sandwich, but found it coming up a bit short. The provolone did a great job subbing for a condiment and gave the sandwich a 'juicy' feel, but it does need at least some Dijon mustard for zing. And a tomato. Sandwiches are always better with tomato. You can read my full review at Taking On Magazines: http://bit.ly/11kFk3K

sukeedog's Review

TheMomChef
June 01, 2013
Tasty, but not quite as interesting as we anticipated. We much prefer CL's Grilled Tomato, Smoked Turkey and Muenster Sandwiches (July 2001). Perhaps a condiment would help? A little mayo or dijon - or both?