All Recipes

Kale and Sausage Melt

25 Mins
Potato Bread
Made With
Potato Bread


12 Ounces Hot Italian Sausage (about 3-4 sausages, removed from casings)

1 Medium Onion, sliced

1 Pinch Salt and Black Pepper, to taste

4 Tablespoons Salted Butter, divided

2 Cups Curly Kale, chopped

1/2 Lemon, juiced

6 Ounces Sharp Provolone Cheese, shredded, divided

4 Slices Martin’s Potato Bread, stale or lightly toasted

Serves: 4


Step 1

Remove casings from sausage, if necessary, and place in a medium skillet over medium-high heat.

Step 2

Break up sausage with a spatula and cook until browned and cooked through. Remove from heat and set aside.

Step 3

Add onions, a pinch of salt, and 2 tablespoons butter to skillet. Cook until onions begin to soften and caramelize.

Step 4

Mix in kale with a pinch of salt and pepper and cover skillet until leaves begin to wilt. Remove from heat, add lemon juice, mix, and set aside.

Step 5

Divide half of the provolone between four slices of lightly toasted bread and top with kale and onion mixture, browned sausage, and remaining cheese.

Step 6

Melt remaining butter in a pan over medium heat. Toast open-faced sandwiches, in batches if necessary, until cheese is melted and bread is golden brown. Cover pan with lid to allow steam to melt the cheese.

Step 7

Let melts sit for one minute before serving.

Recipe adapted from: