Green Panini With Roasted Peppers and Gruyere Cheese
17 mins (prep 5, cooking 12)
14 ingredients
1 servings
Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. The book is an exploration of our relationship with food focusing on those that eat alone, for whatever reason. This sandwich works well with any combination of cooked greens and cheese that you like. The photo is of collard greens and provolone cheese on a Portuguese roll. You can even save a step and use frozen greens. Just thaw, squeeze out liquid, and season.

Categories:  for-1-or-2 , greens , <-30-mins , lunch~snacks , sandwich , quick , number-of-servings , vegetable , time-to-make ,
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Serving Size (67.58 g)
Servings 1
Amount per Serving
Calories 5.54 Calories from Fat 1.89
% Daily Value *
Total Fat 0.21g 0.32%
Saturated Fat 0.01g 0.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 58.57mg 2.44%
Total Carbohydrate 0.76g 0.25%
Dietary Fiber 0.19 g 0.78%
Sugars 0.06 g %
Protein 0.31g 0.62%
Vitamin A 3.63IU% Vitamin C 0.54mg%
Calcium 7.35mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
freshly ground black pepper, fontina cheese, roasted red pepper