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Kale and Caramelized Onion Veggie Panini

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A warm and crispy vegetarian panini filled with tender sautéed kale, sweet caramelized onions, and gooey melted cheese. Dijon and balsamic add tangy depth to this satisfying meatless sandwich.

Ingredients

  • Kale, tough stems removed and leaves chopped
  • Yellow onions, thinly sliced
  • Sourdough or ciabatta bread
  • Mozzarella cheese
  • Provolone cheese
  • Olive oil
  • Butter, optional
  • Garlic, minced
  • Balsamic vinegar
  • Dijon mustard
  • Salt
  • Freshly ground black pepper
  • Red pepper flakes, optional

Instructions

  1. Heat a little olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt.
  2. Cook the onions for 30–40 minutes, stirring occasionally, until very soft and deeply golden brown.
  3. During the final few minutes, add a splash of balsamic vinegar and cook until the excess liquid has evaporated. Transfer the caramelized onions to a plate.
  4. Add a little more olive oil to the same skillet. Add the minced garlic and cook briefly until fragrant.
  5. Add the chopped kale with a small pinch of salt, black pepper, and red pepper flakes if using. Sauté for 4–6 minutes, until tender. If necessary, add a small splash of water and briefly cover the skillet to help the kale soften.
  6. Remove the kale from the heat and let the cooked vegetables cool for a few minutes.
  7. Spread a thin layer of Dijon mustard over the inside of each bread slice.
  8. Add a layer of mozzarella or provolone, followed by the sautéed kale and caramelized onions. Top with another small layer of cheese and close each sandwich with another slice of bread.
  9. Lightly brush the outside of the bread with olive oil or softened butter.
  10. Preheat a panini press and grill the assembled sandwiches for 4–6 minutes, until the bread is crisp and golden and the cheese is completely melted.
  11. Alternatively, cook the sandwiches in a skillet over medium-low heat, pressing gently with a heavy pan or spatula. Flip when the first side is golden and continue cooking until the second side is crisp and the cheese has melted.
  12. Let the finished panini rest for 1 minute before slicing and serving warm.

Notes

  • Add sautéed cremini mushrooms for an earthy variation that pairs especially well with provolone or Gruyère.
  • Goat cheese, ricotta, or cream cheese can be spread inside the bread for extra creaminess.
  • Roasted red peppers or sun-dried tomatoes add extra color and sweetness.
  • For extra heat, add red pepper flakes, sliced jalapeños, or spicy mustard.
  • Spinach or Swiss chard can replace the kale. Spinach requires less cooking time.
  • Cook excess moisture from the vegetables and allow them to cool slightly before assembling to help prevent soggy bread.
  • The caramelized onions can be refrigerated in an airtight container for up to 4 days, while the cooked kale can be stored for 3–4 days.
  • Store leftover cooked panini in the refrigerator for up to 2 days. Reheat in a panini press, skillet, or 350°F (175°C) oven until hot and crisp.

Nutrition

Find it online: https://thefamilycooking.com/kale-and-caramelized-onion-veggie-panini/