Green Panini With Roasted Peppers and Gruyere Chees

Name: Green Panini With Roasted Peppers and Gruyere Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bunch mustard greens, stemmed and washed but not dried; ¼ cup water; salt & freshly ground black pepper; 12 garlic clove, minced; 1 pinch red pepper flakes; 1 dash pepper sauce or 1 dash red wine vinegar, to taste; 2 pieces ciabatta (or your favorite rustic bread); olive oil; 1 ounce gruyere cheese or 1 ounce Fontina cheese, grated; 1 roasted red pepper, cut into wide strips; 1 teaspoon Dijon mustard (to taste)

Servings: persons

12 bunch mustard greens, stemmed and washed but not dried
¼ cup water
salt & freshly ground black pepper
12 garlic clove, minced
1 pinch red pepper flakes
1 dash pepper sauce or 1 dash red wine vinegar, to taste
2 pieces ciabatta (or your favorite rustic bread)
olive oil
1 ounce gruyere cheese or 1 ounce Fontina cheese, grated
1 roasted red pepper, cut into wide strips
1 teaspoon Dijon mustard (to taste)

1
Heat a pot over high heat and add the mustard greens, with the water clinging to the leaves plus 1/4 cup additional water.
2
Season with about 1/4 teaspoon of salt, pepper to taste, garlic, and red pepper flakes; cover.
3
Once the greens start to reduce, lower the heat to medium and cook until they are tender, about 7 minutes.
4
Drain and squeeze water out of the greens and put them in a bowl; season with additional salt, if desired, pepper sauce or vinegar to taste.
5
Build your panini by covering one slice of bread with cheese, the greens, and pepper strips; spread the top slice with Dijon mustard and cover.
6
Brush the outside of the sandwich liberally with olive oil.
7
Cook in a panini maker or a heavy skillet until both sides of the bread are crispy and the cheese has melted (I use a cast iron skillet with another cast iron skillet on top of the sandwich to weight it, then flip.

694

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 bunch mustard greens, stemmed and washed but not dried, ¼ cup water, salt & freshly ground black pepper, 12 garlic clove, minced, and more.

Yes, Green Panini With Roasted Peppers and Gruyere Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Panini With Roasted Peppers and Gruyere Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions