Garlicky Kale-and-Provolone Grinders

1. 1

   In a large nonstick skillet, heat the olive oil.

2. 2

   Add the anchovies and garlic, then add the kale in batches and cook over moderate heat, stirring, until the kale is wilted, 3 minutes.

3. 3

   Add 1 cup of water, cover and cook until tender, 15 minutes.

4. 4

   Top the kale with the cheese in an even layer.

5. 5

   Cover and cook until the cheese melts, 2 minutes.

6. 6

   Using a large slotted spoon, transfer the kale and cheese to the bottom half of the ciabatta.

7. 7

   Top with radishes, olives and the top half of the ciabatta spread with mayonnaise.

8. 8

   Close the sandwich and cut into 4 pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.