1/4 cup apple cider vinegar, plus 1 tbsp
1 tbsp kosher salt
2 tbsp sugar
1/2 cup warm water
1 shallot, thinly sliced
1 tbsp evoo, plus additional for drizzling bread
1 large garlic clove, minced
3 cups roughly chopped kale, thick stems discarded, rinsed and still a little damp
1 tbsp cider vinegar
1/4 cup crumbled feta cheese
4 slices of country bread, cut about 1/2-3/4 inch thick
Combine 1/4 cup red wine vinegar, salt, sugar and warm water in a non-reactive bowl. Add thinly sliced shallot and set aside.
Heat an 8-inch saute pan over medium heat. Add evoo. Once the evoo is hot, add the garlic and saute until fragrant and just beginning to turn lightly golden. Add the kale. Stir to coat kale in the garlicky oil. Add remaining tbsp cider vinegar to help create some steam. Toss kale as it begins to wilt down. Season with s&p. Cook until the greens are nicely wilted and tender, about 3 minutes (don't overcook the greens into mush - you still want there to be some texture, but you don't want them fibrous and raw either). Remove from heat.
Heat a panini pan or a panini press over medium heat.
Top 1 slice of bread per sandwich with a layer of the sauteed kale, crumbled feta and pickled shallots. Add the remaining slices of bread on top. Drizzle bread with evoo. Place paninis on the prepared pan/panini press and place the lid on top. Cook panini about 3-4 minutes per side, until golden brown. Remove from pan/press, cut paninis in half and serve.