Chicken and Kale Sandwich

Method

1. Clean the kale by removing the tough ribs and chop the leaves roughly.
2. In a pan, heat olive oil and sauté half a clove of garlic and a pinch of chili pepper until fragrant.
3. Add the kale, season with salt, and cook over medium heat, stirring occasionally, until tender. Set aside.
4. Prepare the chicken breast: remove the tenderloin (the small fillet underneath) to ensure even cooking.
5. Place the chicken breast skin-side down in a cold pan with a drizzle of olive oil. Season with salt, black pepper, grated ginger, and rosemary.
6. Cook on medium heat until the skin is crispy and golden, then flip and finish cooking the chicken through. Remove from the pan.
7. Toast two slices of seeded rye bread. Optionally, remove some of the crumb to make room for the filling.
8. Spread goat's stracchino cheese (or Taleggio) on one or both slices of the toast.
9. Slice a ripe tomato and season with a pinch of salt. Place the tomato slices on one slice of bread.
10. Place the cooked chicken breast on top of the tomato.
11. Top the chicken with the sautéed kale.
12. Close the sandwich with the other slice of bread, press down firmly, and cut in half. Serve immediately.