Cheesy Kale, Tomato & Feta Panini
with Lemon-Oregano Asparagus & 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
6 ounce
Asparagus
4 ounce
Kale
2 tablespoon
Cream Cheese
(Contains: Milk)
½ unit
Lemon
½ cup
Mozzarella Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 clove
Garlic
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sandwich, especially praising the tasty potato wedges with dipping sauce.
- Suggestions: Consider swapping kale for spinach in the sandwich filling for a preferred flavor profile.
