Turkey Cranberry Croissant Panini Recipes

TURKEY CRANBERRY CROISSANT

Steps:

• Combine cream cheese, marmalade and pecans in small bowl.
• Spread top and bottom of halves of croissants with cream cheese mixture.
• Layer turkey on bottom halves.
• Spoon 2 tbs cranberry sauce over turkey.
• add lettuce and croissant top.

TURKEY, CRANBERRY AND FONTINA PANINI

Steps:

• For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
• Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
• To serve, slice each sandwich on the diagonal and serve warm.

TURKEY CRANBERRY CROISSANT PANINI

Steps:

• Preheat your panini press.
• Cut each croissant in half horizontally.
• Spread the bottom half with cranberry sauce and the top half with dijon mustard.
• Top the half with the cranberry sauce with turkey, black pepper, bacon, brie and baby arugula.
• Replace the top half of the croissant and repeat with the remaining sandwiches.
• Work in batches of 2, placing in the panini press.
• Cook the panini until the top is golden and the cheese has melted.
• Cut in half and serve.

TURKEY, DRESSING AND CRANBERRY PANINI

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
• Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

TURKEY/ CRANBERRY/ DRESSING PANINI

Steps:

• Spread two slices of bread with thin layer of cold gravy.
• Layer the sandwiches with slices of turkey, stuffing, more gravy and cranberry sauce, to taste.
• Season with salt & pepper and top with chopped sage leaves.
• Spread a thick layer of cranberry sauce on the other slices of bread.
• Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast iron skillet or non-stick frying pan, pressing firmly on each side until golden brown.

TURKEY AND CRANBERRY PANINI

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.