Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast until tender and lightly browned, 10-12 minutes. (Save potatoes for another use.)

Step 2

• While potatoes roast, peel and mince or grate garlic. Quarter lemon. Thinly slice tomato into rounds and season with salt and pepper. Remove and discard any large stems from kale; chop into bite-size pieces.

Step 3

• In a small bowl, combine mayonnaise, mustard, 1/4 tsp sugar (1/2 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), and a pinch of garlic. Season with salt and pepper to taste.

Step 4

• Heat a large drizzle of oil in a large pan over medium-high heat. Add kale and remaining garlic; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Turn off heat. Transfer kale to a second small bowl; stir in cream cheese until combined. Wipe out pan.

Step 5

• Spread half the sourdough slices with creamy kale; top with even layers of feta, mozzarella, and tomato. • Spread remaining sourdough slices with Dijonnaise (save some for serving). • Close sandwiches.

Step 6

• Melt 1 TBSP butter in pan used for kale over medium heat. Once hot, add sandwiches and push around in pan until melted butter has absorbed. (For 4 servings, work in batches or use a second pan, using 1 TBSP butter for each batch.) Cook until bread is golden brown and cheese is slightly melted, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until melted butter has absorbed. Cook until bread is golden brown and cheese is fully melted, 4-6 minutes. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!

Step 7

• Squeeze one lemon wedge over potatoes (two wedges for 4 servings). • Halve panini on a diagonal and divide between plates. Serve with potato wedges and remaining Dijonnaise on the side for dipping. Squeeze one lemon wedge (two wedges for 4 servings) over asparagus.