Turkey Brie And Cranberry Mustard Panini Recipes
TURKEY, BRIE AND CRANBERRY MUSTARD PANINI
Once Thanksgiving is over, the question is what to do with all the leftovers. This turkey, brie, and cranberry panini provides the delicious answer.
Provided by Just a Little Bit of Bacon
Categories Main
Time 13m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
TURKEY, BRIE, AND CRANBERRY PANINI
Steps:
- Heat the olive oil and butter in a medium skillet over medium-high heat. When the fat starts to sizzle, add the onion, thyme, and a pinch of salt and pepper, reduce the heat to medium-low, and cook, stirring, until the onion slices are caramelized and golden, 12 to 14 minutes. Remove from the heat, and cool slightly.
- Heat a panini press to medium-high. To assemble the sandwich, butter one side of a focaccia slice and place it butter-side down on grill. Top with 3 or 4 ounces of turkey, a spoonful of onion, 2 slices Brie, and a slather of cranberry sauce. Top with the remaining slice of focaccia, butter the top, and place the sandwich on the grill. Carefully lower the grill over the top, to press the sandwich together neatly, and grill until golden, 3 to 4 minutes. Repeat to make the other sandwiches.
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