Turkey Cranberry Panini

Turkey Cranberry Panini By KSTP Turkey Cranberry Panini Turkey Cranberry Panini Christine Peterson shares an idea for using your leftovers. Click here to print recipe Turkey Cranberry Panini (ingredients make 2 panini) Ingredients 4 slices sourdough bread 8 ounces leftover turkey, sliced or shredded (can substitute chicken) 4 ounces Havarti cheese, sliced 1/4 cup leftover whole cranberry sauce 1 Tbsp. mayonnaise 1 tsp. Dijon mustard Pinch of salt, to taste Freshly ground black pepper, to taste 2 to 4 small sage leaves (optional) Instructions For 2 sandwiches: Spread mayonnaise on one side of the slices of bread (the outer side). Spread Dijon mustard on the other sides of each slice of bread (the inside). Divide the turkey between the 2 sandwiches on top of the mustard. Then divide the Havarti cheese between the 2 sandwiches. Spoon the cranberry sauce over the cheese. Sprinkle with salt and pepper and add sage leaves, if using. Top with remaining bread slices, mayonnaise side facing out. Unhinge sandwich press and preheat both sides of the press over medium heat for 1 minute to 90 seconds each. Add 1 sandwich to one side of press, hinge the other side and close press. Cook for 2-3 minutes, then flip press and cook the other side for 2-3 minutes or until sandwich is heated and golden brown with grill marks. Repeat with second sandwich. Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!