Crispy Sourdough Panini with Kale, Tomato and Feta

This panini is a hearty, satisfying meal that elevates the classic sandwich to dinner-worthy status. Creamy sautéed kale and juicy tomatoes are paired with two cheeses-feta and mozzarella-then pressed between slices of sourdough slathered with a garlicky Dijonnaise. The result is a crispy, golden exterior with a warm, melty interior.

On the side, enjoy oven-baked potato wedges seasoned with lemon and oregano, plus extra Dijonnaise for dipping. It’s a complete meal that’s perfect for any night of the week.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges. Toss with 1 teaspoon cooking oil, dried oregano, salt and pepper. Spread on the baking sheet and bake for 20-25 minutes, until golden and crispy.
3. While potatoes bake, prepare the kale: remove stems and chop leaves. Heat 1 teaspoon cooking oil in a skillet over medium heat. Add kale, a pinch of salt and 1/4 teaspoon sugar. Cook, stirring, until wilted, about 3-4 minutes. Remove from heat.
4. Slice the tomato into rounds. In a small bowl, mix mayonnaise, Dijon mustard and minced garlic to make the Dijonnaise.
5. Spread Dijonnaise on one side of each sourdough slice. On two slices, layer cream cheese, sautéed kale, tomato slices, feta and mozzarella. Top with remaining bread, Dijonnaise side down.
6. Melt butter in a large skillet or panini press over medium heat. Place sandwiches in the skillet and cook until golden brown and cheese melts, about 3-4 minutes per side. If using a press, follow manufacturer’s instructions.
7. Squeeze lemon juice over the potato wedges. Serve panini with wedges and extra Dijonnaise for dipping.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, ciabatta or focaccia work well, but sourdough gives the best crunch.

How do I store leftovers?

Store the panini and wedges separately in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.

Can I make this vegan?

Use vegan cheese, dairy-free butter and vegan mayo. Omit the cream cheese or use a plant-based version.