F&W’s Kay Chun puts anchovy-laced kale to good use in this flavor-packed sandwich layered with melty cheese, briny olives, crunchy radishes and mayo.
Slideshow: More Sandwich Recipes
2 tablespoons extra-virgin olive oil
7 oil-packed anchovy fillets
5 garlic cloves, minced
1 pound green kale (2 bunches), stemmed and leaves torn into large pieces (about 18 cups)
1/2 pound thinly sliced provolone cheese
Sliced radishes, chopped green olives and mayonnaise, for serving
One 12-inch ciabatta loaf, halved horizontally
How to Make It
In a large nonstick skillet, heat the olive oil. Add the anchovies and garlic, then add the kale in batches and cook over moderate heat, stirring, until the kale is wilted, 3 minutes. Add 1 cup of water, cover and cook until tender, 15 minutes. Top the kale with the cheese in an even layer. Cover and cook until the cheese melts, 2 minutes. Using a large slotted spoon, transfer the kale and cheese to the bottom half of the ciabatta. Top with radishes, olives and the top half of the ciabatta spread with mayonnaise. Close the sandwich and cut into 4 pieces.
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