Eggplant, Kale, Tomato, & Bacon Panini

The recipe Eggplant, Kale, Tomato, & Bacon Panini can be made in approximately 50 minutes. One serving contains 1009 calories, 32g of protein, and 64g of fat. For $2.96 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe from Table for Two Blog requires unsalted butter, cheddar cheese, crusty bread, and kale. 455 people found this recipe to be delicious and satisfying. Plenty of people really liked this main course. Overall, this recipe earns an outstanding spoonacular score of 95%. Similar recipes are Eggplant, Fontinan and Tomato Panini, Cheddar, Bacon & Tomato Panini, and Goat Cheese and Brie Panini with Bacon and Tomato.

Servings: 2

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

6 slices of bacon

½ cup of Kerrygold Killaree cheddar cheese, shredded (or any type of cheese you prefer)

4 slices of fresh, crusty sourdough bread

2 handfuls of kale

2 tbsp. olive oil

Salt & pepper

½ large tomato, sliced

2 tbsp. unsalted butter, room temperature

Equipment:

aluminum foil

baking sheet

oven

grill pan

grill

stove

frying pan

panini press

Cooking instruction summary:

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray. Arrange bacon on prepared rack, leaving plenty of space between slices. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp. Remove from oven and let cool completely before cutting them into sections to fit on the slices of bread.In the meantime, take your slices of eggplant and you can either grill them on the grill or cook them using a grill pan (I used this Le Creuset one on my stove). If using a grill pan, heat grill pan on medium high heat and add 1-2 tbsp. olive oil to the pan and cook the both sides of the eggplant until soft and tender, about 3-5 minutes. Set aside. In the same grill pan, sauté the kale with a bit of salt and pepper. Don't cook them until they're really wilted, you only need to cook them about a minute total. You just want a nice gentle sear on them from the grill pan and some parts of the kale will be crunchy, but mostly tender.Once the bacon has finished cooking, you can start to assemble the panini. On one slice of bread, butter one side of it (the side that it'll be facing down on the grill pan) then place ¼ cup of cheese on top then layer with the bacon, tomato slices, eggplant, and kale. Place the other half of the sandwich bread on top and butter the top of it. Then gently place onto the same grill pan, butter side down. Using a heavy bottomed pan, place that on top of the sandwich so you're gently flattening it (yes, that pan will get oily because it'll be touching a buttered side). You'll want to cook both sides on medium heat in the grill pan for about 5 minutes each, or until nice grill marks appear and the bread is golden brown. You can also achieve this on a panini press.Repeat for the second sandwich. Slice in half and serve warm with a side of potato chips.

 

Step by step:


1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil; set an ovenproof wire baking rack on top of the foil and lightly grease with cooking spray. Arrange bacon on prepared rack, leaving plenty of space between slices.

2. Bake for 30-40 minutes, flipping every 10 minutes, until bacon is browned and crisp.

3. Remove from oven and let cool completely before cutting them into sections to fit on the slices of bread.In the meantime, take your slices of eggplant and you can either grill them on the grill or cook them using a grill pan (I used this Le Creuset one on my stove). If using a grill pan, heat grill pan on medium high heat and add 1-2 tbsp. olive oil to the pan and cook the both sides of the eggplant until soft and tender, about 3-5 minutes. Set aside. In the same grill pan, sauté the kale with a bit of salt and pepper. Don't cook them until they're really wilted, you only need to cook them about a minute total. You just want a nice gentle sear on them from the grill pan and some parts of the kale will be crunchy, but mostly tender.Once the bacon has finished cooking, you can start to assemble the panini. On one slice of bread, butter one side of it (the side that it'll be facing down on the grill pan) then place ¼ cup of cheese on top then layer with the bacon, tomato slices, eggplant, and kale.

4. Place the other half of the sandwich bread on top and butter the top of it. Then gently place onto the same grill pan, butter side down. Using a heavy bottomed pan, place that on top of the sandwich so you're gently flattening it (yes, that pan will get oily because it'll be touching a buttered side). You'll want to cook both sides on medium heat in the grill pan for about 5 minutes each, or until nice grill marks appear and the bread is golden brown. You can also achieve this on a panini press.Repeat for the second sandwich. Slice in half and serve warm with a side of potato chips.


Nutrition Information:

Quickview
1008k Calories
32g Protein
63g Total Fat
78g Carbs
31% Health Score
Limit These
Calories
1008k
50%

Fat
63g
98%

  Saturated Fat
24g
154%

Carbohydrates
78g
26%

  Sugar
4g
5%

Cholesterol
103mg
35%

Sodium
1479mg
64%

Get Enough Of These
Protein
32g
65%

Vitamin K
247µg
235%

Vitamin A
4338IU
87%

Selenium
52µg
75%

Vitamin C
46mg
56%

Vitamin B1
0.8mg
53%

Folate
212µg
53%

Manganese
0.95mg
48%

Vitamin B3
9mg
47%

Phosphorus
430mg
43%

Copper
0.73mg
37%

Vitamin B2
0.58mg
34%

Iron
5mg
32%

Calcium
321mg
32%

Vitamin B6
0.45mg
23%

Vitamin E
3mg
21%

Zinc
3mg
21%

Magnesium
72mg
18%

Potassium
595mg
17%

Fiber
3g
14%

Vitamin B5
1mg
10%

Vitamin B12
0.59µg
10%

Vitamin D
0.65µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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