Greens and Cheese Panini

I know it’s very unlikely that you need instructions for making a sandwich. Really all you need when it comes to sandwich recipes is an idea of what to stuff between bread or wrap up with a tortilla or whatever. This one, I’m going to tell you all about, however, for three reasons. First, it’s a great use of these Braised Greens with Bacon and Onion, or any other cooked greens flavored the way you like them. 2) While I didn’t make this recipe vegetarian this time around, you could very easily do so. I had originally made panini like this as an exploration in vegetarian sandwiches. And C. It’s really, really delicious this way and if you use this recipe as a guideline, I truly believe you’ll be heading in a wonderful direction in your sandwich-making life.

The instructions below are for one sandwich at a time, and can, of course be multiplied to fit your needs. All that happens here is some bacon and some cooked greens go on a sandwich roll, such as those little square-ish ciabatta rolls you can get at supermarkets. (I like the ones from Trader Joes.) Thin slices of your favorite cheese get in there, too, because this is a pressed and toasted sandwich, and gooey melting is required.

 

I also really love to spread one of the inside surfaces with a sweet-spicy relish of some sort. There are all kinds of them out there. You could also use a pepper jelly or dipping sauce, chutney, or, if you prefer things milder, some kind of caramelized onion/balsamic vinegar jam.

You could use any kind of bread here, too. If you use a crusty roll, you really don’t need to butter the outside of the bun. (Plus, it’s kind of hard to do.) If you use slices of bread, you may want to butter the outside so you can get a golden, toasty surface. The thinner your bread, the thinner the pressed sandwich, of course, which is why I like to use a crusty-ish roll or a thick slice of a heartier bread.

I use a panini press to make these sandwiches, but you could use a skillet on the stove and press your sandwich with some kind of weight, even another skillet. If you do things this way, you will need to flip your sandwich to get it toasted on both sides.

I love the flavors of this slightly weird sandwich. The greens, whether they are the Braised Greens with Bacon and Onion or some kale sautéed with lots of garlic make a delicious, surprisingly flavorful sandwich base. I used a Spanish Iberico cheese. Anything that you like that melts well will do, although I like something a little stronger. In my opinion, the sweet-spicy relish makes everything wonderful, popping through the earthy greens and gooey cheese. And then there’s bacon. Well, we all know about the Midas touch that has. This sandwich is perfectly wonderful without it, though. Don’t avoid a greens sandwich just because you avoid bacon. There’s way too much good going on for that kind of attitude.

Greens and Cheese Panini with Bacon

For each sandwich:

1 sandwich roll, split, or 2 slices sandwich bread

Softened butter for the bread if desired

¼ cup cooked greens, such as Braised Greens with Bacon and Onion, well-drained of excess liquid

1-2 thin slices well-melting cheese

1 ½ - 2 strips cooked bacon

2 teaspoons red pepper relish, or sweet-spicy sandwich spread of your choice

1. Preheat a panini press or a skillet on the stove to medium heat. If desired, spread butter on the outside of each bread slice or bun.

2. Place the cheese on the unbuttered side of one bread slice or the bottom bun half. Place the bacon on top of the cheese. Place the greens on top of the bacon

3. On the unbuttered side of the remaining bread slice or the top bun half, spread the red pepper relish. Place the top bun half on the greens.

4. Place the sandwich onto the preheated panini press or pan. Close the lid, press the sandwich and cook according to manufacturer’s instructions until the cheese is melted, the sandwich is heated through and the bread is toasted. If not using a press, place a weight or another pan on top of the sandwich in the heated pan. Flip the sandwich over and press to toast the other side.

Makes 1 sandwich. Multiply or repeat as needed to make more sandwiches.

Another recipe like this one:Tacos with Sauteed Greens and Fresh Cheese