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1
Working in batches, blanch the kale in boiling salted water for 3 minutes, until tender.
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2
Use a slotted spoon to transfer each batch to a colander.
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3
When all the kale is cooked, let it cool and then squeeze with your hands to remove the excess moisture.
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4
Cut the kale into 1/2-inch-wide strips and put them in a bowl.
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5
Preheat a panini press, or heat a large cast-iron skillet over low heat and have another pan of the same size ready to weight down the sandwiches.
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6
Right before you are ready to assemble the sandwiches, season the kale with salt.
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7
Add the oil and toss well.
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8
Finish with the vinegar.
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9
Lay out 4 slices of the bread and top them with equal parts kale and cheese; add chiles to taste.
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10
Season with salt and pepper, and top with the other slices of bread.
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11
Lightly oil the panini press and follow the manufacturers instructions for grilling the sandwiches.
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12
(If using a pan on the stovetop, raise the heat to medium, lightly oil it, and add as many sandwiches as can comfortably fit.
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13
Place the other heavy pan on top to press the sandwiches; if the pan is relatively light, add some weight to it, such as a large can or a full tea kettle.
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14
Rotating the pan on the burner frequently, cook the sandwiches for about 5 minutes, until deep golden brown.
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15
Transfer the sandwiches to a plate, re-oil the pan, and return the sandwiches to the pan, browned side up, to cook the other side, about 3 minutes.)
