Cheesy Kale, Tomato & Feta Panini
with Lemon-Oregano Asparagus & Garlic Dijonnaise
We’re shifting sandwiches from the “lunch food only” category, and which ’wich is more dinner-worthy than the panini? This one features creamy sautéed spinach and tomato, and not one, but TWO types of cheese (feta and mozzarella) between slices of garlicky Dijonnaise-slathered sourdough, pan-pressed to crispy, golden perfection. On the side, there’s herby potato wedges and more delicious Dijonnaise for dipping. Step aside, lunch police!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 teaspoon
Dried Oregano
1 clove
Garlic
1 unit
Lemon
1 unit
Tomato
4 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
4 ounce
Kale
2 tablespoon
Cream Cheese
(Contains Milk)
4 slice
Sourdough Bread
(Contains Soy, Wheat)
½ cup
Feta Cheese
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
6 ounce
Asparagus
Not included in your delivery
1 tablespoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast until tender and lightly browned, 10-12 minutes. (Save potatoes for another use.)
• While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper. Remove and discard any large stems from kale; chop into bite-size pieces.
• In a small bowl, combine mayonnaise, mustard, ¼ tsp sugar (½ tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of garlic. Season with salt and pepper to taste.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add kale and remaining garlic; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Turn off heat. Transfer kale to a second small bowl; stir in cream cheese until combined. Wipe out pan.
• Spread half the sourdough slices with creamy kale; top with even layers of feta, mozzarella, and tomato. • Spread remaining sourdough slices with Dijonnaise (save some for serving). • Close sandwiches.
• Melt 1 TBSP butter in pan used for kale over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!
• Squeeze one lemon wedge over potatoes (two wedges for 4 servings). • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping.
Squeeze one lemon wedge (two wedges for 4 servings) over asparagus.