A Turkey Cranberry Panini is a great sandwich to fix when you crave the flavors of Thanksgiving. Because let’s face it, Thanksgiving foods are so good they should be eaten more than just 1 day.
You can use leftover turkey meat for this or roast a turkey breast just to make sandwiches with. Of course chicken meat or deli turkey could be used as well.
Any mild-flavored cheese could be substituted for the swiss- provolone, fontina, and mozzarella would all be good.
More Panini Recipes
Turkey Cranberry Panini
- 1/3 cup whole cranberry sauce
- 3 teaspoons prepared horseradish
- 2 tablespoons mayonnaise
- 1 loaf foccacia or ciabatta bread, cut in half horizontally and then into 4 sandwich size pieces
- leftover sliced turkey, enough for 4 sandwiches
- 8 thin slices Swiss cheese
- 8 slices bacon, cooked
- In a small bowl, mix together cranberry sauce, horseradish, and mayonnaise. Set aside.
- Heat a panini grill according to manufacturer’s directions.
- Spread cranberry mixture on inside of each piece of bread. Layer one slice of cheese on top of cranberry sauce. (I like a piece of cheese on both the top and lower piece of bread because it helps hold the sandwich together.)
- Top the bottom piece of bread for each sandwich with turkey and 2 slices of bacon. Cover with bread tops, cranberry sauce and cheese side facing down. ( you can spread some olive oil or melted butter on the outside of the bread, but I usually just give the panini pan a light coating of cooking spray.)
- Place one sandwich at a time (or more if you can make them fit) in the panini press and cook until cheese is melted and bread is toasty.
Yield: 4 sandwiches