In case you’ve still got some turkey lurking in your fridge, here’s another way to put it to use! From what I’ve gathered researching recipes, this turkey + cranberry + brie (or havarti) combination is quite common. I tried it for the first time last year with a jar of jellied cranberries I bought. It was good, but with this homemade sauce it’s even better! It’s the perfect solution for Thanksgiving leftovers! I’ve got a few more turkey-licious recipes coming your way. I’ve managed to make 4 different meals with the meat I confiscated from our turkey dinner!
Turkey Cranberry Panini
INGREDIENTS
2 slices crusty white or wheat bread
roasted turkey breast, thinly sliced (think Thanksgiving leftovers)
salt and pepper, to taste
oranged cranberry sauce (or a store-bought version)
brie, thinly sliced (Havarti and gouda are also delicious here)
mayonnaise (optional)
baby arugula or spinach (optional)
thinly sliced red onion (optional)
cooking spray or butter
DIRECTIONS
1. Preheat panini press to medium-high heat.
2. Spread cranberry sauce on the first slice of bread. Top with with turkey. Sprinkle salt and pepper over the turkey. Place a layer of brie over the turkey. Spread mayo on the second slice of bread (optional) and top with arugula or spinach and red onion (also both optional). Top with the second slice of bread.
3. Butter the outside of the sandwich OR spray the grill with cooking spray. Grill panini until the outside is golden and crisp and the cheese has melted. Serve immediately.
Makes 1 panini.
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I served this sandwich up to my husband with the left over turkey that I had frozen after Thanksgiving. I did use the George Foreman Grill, which is just perfect for this sandwich. I have to admit that I did not watch the brie on the grill and about half of it ran out of the sandwich 🙁 Still an excellent lunch!