Turkey Cranberry Brie 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.

BRIE, CRANBERRY AND BACON PANINI

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!

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, 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.

VEGETARIAN BRIE AND CRANBERRY 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 Brie cheese, cranberry sauce, and spinach leaves 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 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 BRIE AND CRANBERRY APPLE PANINI

Steps:

• Spread one side of each slice of bread with butter.
• Spread other side of one slice of bread with cranberry chutney; spread other side of second slice with Dijonnaise.
• Layer turkey, Brie, apple slices and spinach over chutney. Cover with second slice of bread, Dijonnaise facing spinach.
• Grill sandwich in heated panini grill 4 to 6 minutes or until golden brown on both sides and cheese is melted. Cut sandwich in half and serve.

TURKEY, BRIE AND CRANBERRY PANINI

Steps:

• Butter the outside of the bread.
• Slice the desired amount of Brie and place it on each slice.
• Add the turkey and cranberry sauce.
• Place sandwich in pre-heated Panini pan.
• Place the press on top.
• Once brown, flip and cook the other side.

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.