- Bring a medium saucepan of water to a boil. Season with salt and add kale, cooking about 3 minutes, until kale is bright green and tender. Drain well on a paper towel lined plate and season with salt and pepper.
- Brush bread lightly with olive oil on both sides. Divide pesto among each bottom slice and top with kale. Add tomato to each and sprinkle with a bit more salt and pepper.
- Tear the burrata and place on top of the tomatoes. Drizzle with a bit of olive oil and, lastly, a bit more salt and pepper.
- Top with bread and grill on a pre-heated panini press about 6 minutes, or according to press instructions, until golden brown and cheese is melted.
Notes: If you cannot find burrata, sliced or shredded mozzarella cheese makes a great substitute.