- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Butter 1 side of each slice of bread. Place on clean work surface, buttered side down. Arrange cheese, kale, onion and tomato over half of the bread slices. Spread tapenade on unbuttered sides of remaining bread slices; top sandwiches, buttered side up. Heat large, lightly greased skillet over medium heat. Place sandwiches in skillet, 2 at a time, cook, flipping halfway through cooking time, until cheese begins to melt and bread is toasted and golden, 6 to 8 minutes.
Test Kitchen Tip: To soften the strong flavour of raw onion, soak slices in a small bowl of cold water for 10 minutes, then drain and pat dry with paper towel.
Nutritional facts PER SERVING: about
- Iron 3.8 mg
- Fibre 7 g
- Sodium 1690 mg
- Sugars 6 g
- Protein 52 g
- Calories 605
- Total fat 40 g
- Cholesterol 105 mg
- Saturated fat 18 g
- Total carbohydrate 36 g
