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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 

December 2014

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Credit: © Christina Holmes

Recipe Summary test

active:
20 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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