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1
Bring a large pot, 3/4 full of lightly salted water, to a boil.
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2
Add in greens and cook until tender, 5-8 minutes; drain in a colander, pressing with the back of a spoon to remove any excess liquid; set aside.
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3
In a frying pan; heat 2 tablespoons of olive oil over medium heat; add in garlic; cook/stir for about 15 seconds, then stir in the rosemary, thyme, oregano, and cayenne.
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4
Stir in the beans and 2 tablespoons broth; decrease heat to med-low and cook/stirring with a wooden spoon and mashing the beans, until the beans are warmed through and the mixture forms a coarse puree, 3-5 minutes.
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5
If the mixture seems dry, add a bit more broth; season with salt and pepper to taste; stir in the cooked greens; let cool slightly.
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6
Preheat the sandwich grill; place the bread slices on a work surface and brush 1 side of each bread slice with the remaining 1 tablespoon olive oil.
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7
Turn the bread and divide the bean mixture evenly between 2 of the bread slices, spreading it about 1/2 inch thick.
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8
Layer the onion slices and cheese shavings over the bean mixture, dividing evenly.
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9
Cover with the remaining 2 bread slices, oiled sides up, and press to pack gently.
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10
Place the panini in the grill, close the top plate, and cook until the bread is toasted and the beans and greens are warmed through, 3-5 minutes.
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11
Cut each sandwich in half and serve immediately.
