Cheesy Kale, Tomato & Feta Panini
with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
- Milk
- Soy
- Wheat
- Eggs
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 kale 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!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
12 ounce
Potatoes
4 ounce
Kale
2 tablespoon
Cream Cheese
(Contains: Milk)
½ unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
1 clove
Garlic
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty combination of feta, tomato, and kale, though some found the feta overpowering or preferred spinach for a milder taste.
- Ease of prep: While some found it easy to make, others felt it was time-consuming or tricky to assemble and cook evenly.
- Suggestions: Consider reducing kale quantity, swapping for spinach, or adding extra tomatoes for balance. Adjust salt carefully, as feta adds saltiness.
- Portions: Several mentioned generous portions, with some even finding enough for an extra serving.
- Texture: A few found the sandwich too soft or creamy; toasting the bread longer may help for a crispier result.
Reviews from our home cooks
This sandwich was great! I usually don't eat feta cheese, but I really enjoyed it in this sandwich. The potato wedges turned out perfectly when roasted with oregano and olive oil.
Too salty. The recipe calls for salt added at many steps along the way. Combine this with the salt already in the feta cheese, and the result is too salty. I should have ignored the directions to salt the tomatoes and the kale.
Love the feta and tomato combo, not a fan of kale too chewy. Spinach would be better
Really tasty but hard to cook. Cheese had trouble melting and was hard to heat all the way through. Too much cheese came with and why pre-chop the kale when it makes it harder to pick out the stems. It would be much easier if it wasn't chopped at all before bagging.
Feta with Kale, in toasted sandwich, with potatoes with dijon mustard is just 👌
This recipe exceeded my expectations. Really loved the aioli, feta, and tomatoes (so pretty much the whole thing!).
This is a clever way to hide Kale, but is the cream cheese really needed? Why not just mix it with the mozzarella and feta? And the bread does not have strong enough gluten development.
I found enough ingredients to allow for a 3rd serving. That was great because I shared it with my daughter and her boyfriend who doesn't "like" kale. He thought he was being served spinach as the green ingredient and this received rave reviews from them! He was shocked to find out it was kale!
The portions for this meal were a little too big. Otherwise it was really good. The flavors together were amazing
This is soooooo yummy. I've had it before with spinach instead, I think. Both are awesome. It's a lot of food, too.
