Turkey Brie And Cranberry Panini Recipes

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TURKEY CRANBERRY BRIE PANINI



Turkey Cranberry Brie Panini image

Provided by Aberdeen

Time 8m

Yield 4

Number Of Ingredients 11

8 slices ciabatta, sliced 1/2 inch thick
8 ounces brie, thinly sliced
1 cup prepared cranberry sauce*
½ cup butter, softened
1 granny smith apple, thinly sliced
8 thin slices turkey
12 ounces fresh cranberries
1 cup white sugar
1 cup water
2 cinnamon sticks
Zest of 1 orange

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 BRIE CRANBERRY SPINACH PANINI



Turkey Brie Cranberry Spinach Panini image

Provided by Mel

Categories     Sandwich Wraps

Time 10m

Number Of Ingredients 7

2 slices hearty white or wheat bread (see note)
Dijon mustard (optional (but delicious))
Brie cheese (thinly sliced (rind removed, if preferred))
2 slices deli turkey meat or leftover cooked turkey
2 to 3 tablespoons cranberry sauce (more or less to taste)
6 to 8 baby spinach leaves
Butter (for grilling/panini-ing)

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.

Nutrition Facts : ServingSize 1 Sandwich, Calories 318 kcal, Carbohydrate 37 g, Protein 17 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 46 mg, Sodium 633 mg, Fiber 2 g, Sugar 14 g

TURKEY AND CRANBERRY PANINI



Turkey and Cranberry Panini image

A great way to use up left over turkey and cranberry sauce. This is an OceanSpray recipe that was posted in the Houston Chronicle. Very yummy! What's more American than turkey and cranberry sauce. This recipe represents the Southwestern region of the US because of chile and monterey jack cheese.

Provided by PanNan

Categories     Breads

Time 20m

Yield 2 sandwiches

Number Of Ingredients 9

4 slices Italian bread or 4 slices ciabatta
2 tablespoons cranberry sauce
2 tablespoons mayonnaise
1 chipotle chile in adobo, finely chopped
1/2 cup fresh spinach (I used curly red tip lettuce)
2 slices onions (I like red onion)
8 ounces sliced turkey
2 slices monterey jack cheese
3 tablespoons olive oil

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.

BRIE, CRANBERRY AND BACON PANINI



Brie, Cranberry and Bacon Panini image

This is based on a sandwich I often get at a local restaurant. It is absolutely delicious as a panini! In light of a review, I have adjusted the amount of cranberry sauce required from 6 tablespoons to 5. Please feel free to adjust this to taste.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 5

4 slices bread (I use 2 panini rolls but any bread will do)
4 slices brie cheese, 2 for each sandwich
5 tablespoons cranberry sauce
4 slices streaky bacon, cooked
butter, if using regular bread

Steps:

  • If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
  • Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
  • Layer the brie over the cranberry sauce.
  • Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
  • I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
  • Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
  • Serve hot!

Nutrition Facts : Calories 544.6, Fat 35.8, SaturatedFat 11.7, Cholesterol 51.4, Sodium 897.8, Carbohydrate 42.6, Fiber 1.6, Sugar 18.6, Protein 12.7

TURKEY, BRIE, AND CRANBERRY PANINI



Turkey, Brie, and Cranberry Panini image

Categories     Bread     Sauce     Sandwich     turkey     Side     Roast     Thanksgiving     Lunch     Brie     Cranberry

Yield serves 4

Number Of Ingredients 10

1 tablespoon olive oil
2 tablespoons softened butter, plus more for focaccia
1 large onion, thinly sliced
1 teaspoon fresh thyme leaves (optional)
Kosher salt
Freshly ground black pepper
8 slices rosemary focaccia or other dense, soft-crumbed Italian bread
12 to 16 ounces thinly sliced roast turkey (or smoked turkey)
8 thick slices Brie (about 6 ounces)
1/2 cup whole cranberry sauce (see note)

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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