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Dinner recipe · from the recipe book

Tuscan White Bean and Kale Panini

Garlicky smashed cannellini beans with rosemary, wilted kale, sun-sweet tomatoes and melty mozzarella pressed between crisp whole-wheat bread with a tangy mustard swipe.

Tuscan White Bean and Kale Panini

Ingredients

  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 8 slices256 gWhole-wheat bread8 slices
  • 2 tbsp30 gYellow mustard
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1½ medium200 gTomatoesthinly sliced
  • 4 oz110 gPart-skim mozzarellathinly sliced
  • 3 tbsp grated20 gGrated Parmesan
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1 tbsp15 gLemon juice
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp0.5 gBlack pepper
  • ⅛ tsp1 gSalt

Steps

  1. Prepare first: mince the garlic, chop the kale, slice the tomato and mozzarella, and divide the olive oil into three portions: one third for the beans, one third for the kale, and the final third for toasting.
  2. In a bowl, mash the great northern beans with a fork until mostly smooth. Stir in the lemon juice, Parmesan, rosemary, black pepper, half of the garlic and the first third of the olive oil.
  3. Heat the second third of the olive oil in a large skillet over medium heat. Add the remaining half of the garlic and the red pepper flakes and cook 30 seconds, then add the kale and salt and cook, stirring, until wilted, 3 to 4 minutes. Transfer the kale to a plate and wipe out the skillet.
  4. Lay out the bread slices. Spread the mustard on 4 slices and the bean mash on the other 4.
  5. Top the bean mash with the kale, the tomato slices, then the mozzarella. Close with the mustard slices, mustard side down.
  6. Brush the outsides of the sandwiches with the last third of the olive oil.
  7. Heat the skillet over medium-low. Cook the sandwiches two at a time, pressing with a heavy pan, 3 to 4 minutes per side until the bread is deep golden and the mozzarella melts. Slice in half and serve hot.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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