Kale With Mozzarella And Hot Pepper Jelly Panini Food

TOMATO, KALE AND MOZZARELLA SANDWICH WITH PARSLEY PESTO

Steps:

• Spread the bottom half of the focaccia or the bottom slice of bread with pesto. Top with sliced tomatoes, and top the tomatoes with the cheese. Grind some fresh pepper over the cheese. Top the cheese with chopped blanched kale and drizzle on a small amount of olive oil if desired. Top with the other half slice of focaccia or bread and press down. Wrap in plastic until ready to eat.

MOZZARELLA & PROSCIUTTO PANINI

Steps:

• Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
• Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

MASSAGED KALE WITH TOMATOES, CREAMED MOZZARELLA, AND WILD RICE

Steps:

• Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
• In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
• Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
• When the wild rice is cooked, drain any residual liquid and let cool.
• Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.

SPICY KALE & WHITE CHEDDAR PANINI

Steps:

• Heat panini grill.
• Heat dressing in medium skillet on medium heat. Add crushed pepper; cook and stir 30 sec. Stir in kale; cook 5 min. or until slightly wilted, stirring frequently. Remove from heat.
• Top each of 2 bread slices with 1 cheese slice and kale mixture. Cover with remaining cheese and bread slices. Brush outsides of sandwiches with oil.
• Grill 2 to 4 min. or until cheese is melted and sandwiches are golden brown.

KALE WITH MOZZARELLA AND HOT PEPPER JELLY PANINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook shallot in oil about 3 minutes or until softened. Add kale and salt; cook about 3 minutes or until wilted. Add water; cook 2 minutes longer, adding more water if needed. Set aside.
• Heat panini grill to medium-high setting. Arrange bread slices on work surface. Spread jelly evenly over one side of each slice of bread (about 1 1/2 teaspoons each). Divide kale mixture evenly among 4 slices of bread; top each with one-fourth of the mozzarella cheese pieces. Gently press remaining bread slices on top of kale, jelly side down. Spray both sides of sandwiches with cooking spray.
• Place sandwiches on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and grill marks appear. Serve immediately.