Green Panini With Roasted Peppers and Gruyere Cheese

• 12 bunch mustard greens, stemmed and washed but not dried
• 14 cup water
• salt & freshly ground black pepper
• 12 garlic clove, minced
• 1 pinch red pepper flakes
• 1 dash pepper sauce or 1 dash red wine vinegar, to taste
• 2 pieces ciabatta (or your favorite rustic bread)
• olive oil
• 1 ounce gruyere cheese or 1 ounce Fontina cheese, grated
• 1 roasted red pepper, cut into wide strips
• 1 teaspoon Dijon mustard (to taste)

1. Heat a pot over high heat and add the mustard greens, with the water clinging to the leaves plus 1/4 cup additional water.
2. Season with about 1/4 teaspoon of salt, pepper to taste, garlic, and red pepper flakes; cover.
3. Once the greens start to reduce, lower the heat to medium and cook until they are tender, about 7 minutes.
4. Drain and squeeze water out of the greens and put them in a bowl; season with additional salt, if desired, pepper sauce or vinegar to taste.
5. Build your panini by covering one slice of bread with cheese, the greens, and pepper strips; spread the top slice with Dijon mustard and cover.
6. Brush the outside of the sandwich liberally with olive oil.
7. Cook in a panini maker or a heavy skillet until both sides of the bread are crispy and the cheese has melted (I use a cast iron skillet with another cast iron skillet on top of the sandwich to weight it, then flip.

mustard greens, water, salt, garlic, red pepper, pepper sauce, bread, olive oil, gruyere cheese, red pepper, mustard

Taken from www.food.com/recipe/green-panini-with-roasted-peppers-and-gruyere-cheese-381126 (may not work)