After indulging over the holidays, we have been focusing on lighter suppers. I like eating a few meatless meals a week, and nothing is better to me than a grilled cheese. This version kicks it up several notches, so although it is just a sandwich for supper, it is still a special meal.
Portobello, Kale and Gouda Panini
4 cups fresh kale
2 cloves garlic
juice of 1 lemon
1/4 tsp chili pepper flakes
1/4 cup olive oil
4 portobello mushrooms, stems removed
4 generous slices gouda
8 slices sturdy bread, like French, ciabatta, etc.
Place kale, garlic, lemon juice and chili pepper flakes in a food processor or blender. Blend until smooth, drizzle oil in as you keep blending. Season with sea salt to taste.
Grill mushrooms until soft, about four minutes per side. Remove from heat and slice into thick slices. (You may wish to place them on a paper towel to absorb some of their moisture.)
Spread the kale mixture on the bread, top with sliced mushrooms and cheese. Cover with other slice of bread (repeat for all of the sandwiches). Generously brush the bread with oil. Grill until cheese is melted.