Turkey And Cranberry Panini Recipes

BRIE, CRANBERRY, AND TURKEY PANINIS FOR 2

Steps:

• Preheat a panini press to medium-high heat and lightly grease the surface with butter.
• Spread Dijon mustard on ciabatta rolls. Layer turkey slices, Brie cheese, and cranberry sauce over bottom halves. Top with the other halves.
• Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden brown, about 5 minutes.

TURKEY CRANBERRY PANINI

Steps:

• In a skillet/frying pan, heat 1 tablespoon of oil and add sliced onion in. Sauté for 3-4 minutes on medium heat. When done, add cranberry sauce and stir it around. If the sauce is too thick, add little water (2-3 tbsp). Simmer for a minute before transferring the mixture into a bowl.
• Put the skillet back on the stove and add the remaining oil. Throw in sliced turkey breast pieces and let it brown slightly. When ready, turn off the heat.
• Assemble the sandwich: Spread both slices with cream cheese, top with turkey, onion cranberry sauce and a cheese. Cover with the second slice, cream cheese side down.
• Drizzle the top with little olive oil (½ tsp). Grill in a pre-heated panini machine for about 2 minutes or until it looks to your liking.

TURKEY PANINI

Steps:

• Heat a panini press or skillet to medium high heat.
• Spread the mayonnaise on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey breast on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese.
• Cover the sandwich with the other slice of bread.
• Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes.
• Slice the sandwich in half and serve immediately.

TURKEY BRIE CRANBERRY SPINACH PANINI

Steps:

• On one slice of bread spread Dijon according to taste.
• Layer on Brie, turkey, cranberry sauce, spinach, and another layer of Brie cheese.
• Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle or panini press until sizzling.
• Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren't using an actual panini press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.
• Serve immediately.

TURKEY AND CRANBERRY PANINI

Steps:

• Stir cranberry sauce, mayonnaise and chipotle chile in a small bowl until well-mixed.
• Spread cut surfaces of bread with cranberry mixture; place 1/2 of spinach (or lettuce) on each of two slices of bread, then an onion slice each, then 1/2 the turkey each, then a slice of cheese on each; place the other two slices of bread on top of each stack and slightly flatten by hand.
• Brush both outer sides of sandwiches with olive oil.
• Heat sandwiches in a panini press for about 5 minutes, or heat them in a large skillet over medium heat turning after five minutes or until the sandwich is toasted on both sides and hot throughout.

TURKEY CRANBERRY BRIE PANINI

Steps:

• Spread a thin layer of butter on one side of each slice of bread.
• Top 4 slices of bread with 2 slices of turkey, 2 ounces of brie, 4-5 slices of apples and several spoonfuls of cranberry sauce.
• Top with the other 4 slices of bread.
• Prepare a grill pan with cooking spray and heat over medium heat. Add sandwiches to the pan and top with a heavy skillet. Cook about 3-4 minutes on each side until golden.
• Alternatively, if using a panini maker, preheat the panini maker. Place sandwiches in maker, and press down, cooking for 3-4 minutes, until golden.

TURKEY/ CRANBERRY/ DRESSING PANINI

Steps:

• Spread two slices of bread with thin layer of cold gravy.
• Layer the sandwiches with slices of turkey, stuffing, more gravy and cranberry sauce, to taste.
• Season with salt & pepper and top with chopped sage leaves.
• Spread a thick layer of cranberry sauce on the other slices of bread.
• Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast iron skillet or non-stick frying pan, pressing firmly on each side until golden brown.

LEFTOVER TURKEY AND SWISS PANINI

Steps:

• Spread all bread slices on one side with fig spread and Dijon. Top four slices with turkey.Mix together cranberry sauce and pecans and spread over the turkey. Top with slices of Swiss cheese. Top with other four slices of bread with the jam/Dijon side down.Spread both sides generously with softened butter and toast in the panini press (or in a heavy skillet, pressing with a spatula as they cook.) Slice in half and serve.

TURKEY, BRIE AND CRANBERRY MUSTARD PANINI

Steps:

• To make the cranberry mustard, add all ingredients to a bowl and mix well. Taste and add more mustard or salt if needed.
• For the sandwiches: Heat up a grill pan, or panini pan, over medium heat.
• Lay out 4 slices of bread. Layer one piece of brie onto each slice and then divide up the turkey over the brie. Top each with another piece of bread and then brush or spray some olive oil over the bread, top and bottom.
• Cooking two sandwiches at a time, toast each side until the bread is golden and the cheese is melty, weighing down the sandwiches as they cook, about 2 minutes per side.
• Once the paninis are all toasted, pry up the top piece of bread and spoon a couple of tablespoons of cranberry mustard over the top and scatter around some sliced sage. Cut each panini in half and serve.

GRILLED CRANBERRY CREAM CHEESE TURKEY PANINI

Steps:

• Heat stove top to medium-high heat and spray lightly with olive oil cooking spray. Mix cranberry sauce and softened cream cheese together. Using a grill pan, place slice of bread down. Top with turkey, Muenster Cheese, and lettuce. Spread cranberry cream cheese mixture over the Muenster cheese then top with lettuce. Grill until a nice golden brown then carefully flip over and spray a little cooking oil in pan to coat bread. To make salad, combine all the salad ingredients and toss together.

TURKEY, CRANBERRY AND FONTINA PANINI

Steps:

• For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
• Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
• To serve, slice each sandwich on the diagonal and serve warm.

TURKEY, DRESSING AND CRANBERRY PANINI

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
• Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.