Grilled Ciabatta with Kale Soppressata and Cheese

Name: Grilled Ciabatta with Kale Soppressata and Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian
Ingredients: 8 pieces Ciabatta (8-inch ciabatta loaf, cut in half lengthwise); 3 tbsp Extra Virgin Olive Oil (3 tablespoons extra-virgin olive oil, divided); 1 tsp Kosher Salt (1 teaspoon kosher salt, divided); 6 pieces Lacinato Kale (6 large dinosaur/lacinato kale leaves); ¼ cup Pesto (1/4 cup basil pesto); 6 oz Camembert (6 ounces soft ripened cheese (such as robiola or Camembert)); 3 oz Soppressata (3 ounces soppressata, thinly sliced); 1 piece Beefsteak Tomato (1 large beefsteak tomato, thinly sliced); 0 pieces Black Pepper (Fresh black pepper, to taste)

Grilled Ciabatta with Kale Soppressata and Cheese - Mains (Italian)

40 minItalian

Servings4

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Egg Free

Steps

1Prepare a charcoal or gas grill for bi-level cooking, so that there is medium-high direct heat available on one side, and indirect on the other. (See note.)
2Coat the cut sides of the bread with 2 tablespoons of the olive oil and season with 1/2 teaspoon of the salt. Grill directly over the coals, cut-side down for 1-2 minutes, or until nicely charred.
3Meanwhile, place the kale leaves on an 18' x 24' piece of heavy-duty aluminum foil, brush with the remaining oil, and season with 1/4 teaspoon of the salt. Pile to one side of the foil.
4When pleasantly charred, move the bread to the foil and grill the kale for 2-3 minutes, turning frequently, until slightly charred. Remove to a cutting board and when cool enough to handle, cut out the stems with a paring knife.
5Spread the pesto evenly on the cut sides of the bread, then smear the cheese onto the bottom piece of the bread. Evenly shingle on the soppressata, kale, then the tomatoes. Season with the remaining salt and a few grinds of black pepper. Complete the sandwich with the top piece of bread and tightly wrap in foil.
6Move the foil packet to the cooler side of the grill, close the lid and cook for 10 minutes. Carefully remove to a cutting board and rest for at least 5 minutes before unwrapping, slicing, and serving.