Recipe courtesy of Molly Yeh
Pancetta, Kale and White Bean Melts
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 974
- Total Fat
- 41 g
- Saturated Fat
- 20 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 11 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 97 mg
- Sodium
- 1693 mg
This idea came about when Molly experienced a grilled cheese with a lot of kale in it which seemed like a fun new way to shovel kale into her mouth. It has crispy sourdough, salty meat, creamy white beans, and hearty vegetable. It’s a delicious combination of flavors and it can be made in a flash!
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 974
- Total Fat
- 41 g
- Saturated Fat
- 20 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 11 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 97 mg
- Sodium
- 1693 mg
Ingredients
Directions
- Place an oven rack in the middle position. Preheat the oven to 500 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet over medium heat. Add the pancetta to the skillet and cook, stirring occasionally, until the meat starts to crisp and brown, about 5 minutes. Stir in the kale, garlic and fennel seed, and season with kosher salt and pepper. Cook until the kale is wilted and the garlic is softened, 5 to 7 minutes. Add the white beans and stir until everything is heated and soft, about 5 minutes. Remove from the heat.
- Place the slices of bread on the baking sheet. Spread about 1 teaspoon of mustard on each slice, top each with two slices of Swiss cheese. Divide the kale mixture between the slices of bread, then top each with one slice of cheese. Bake in the oven until the cheese is melted and bubbly and the bread is golden brown, 7 to 10 minutes. Add a couple pinches of black pepper, a sprinkle of flaky sauce and a couple splashes of hot sauce to each, if desired, and serve immediately.
- These can be made ahead and baked to order. Store in an airtight container in the refrigerator. If baking or reheating from cold, bake at 375 degrees F for 15 minutes.
