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 PANINI
If you have lots of leftover food from Thanksgiving, try this easy turkey panini recipe, made with turkey, thyme, cranberry sauce and melty provolone cheese
Provided by Yumna Jawad
Categories Sandwiches
Time 4m
Number Of Ingredients 6
Steps:
- Heat a panini press or skillet to medium high heat.
- Spread the mayonnaise on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey breast on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese.
- Cover the sandwich with the other slice of bread.
- Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes.
- Slice the sandwich in half and serve immediately.
Nutrition Facts : Calories 577 kcal, Carbohydrate 62 g, Protein 36 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 955 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TURKEY CRANBERRY PANINI
Steps:
- In a skillet/frying pan, heat 1 tablespoon of oil and add sliced onion in. Sauté for 3-4 minutes on medium heat. When done, add cranberry sauce and stir it around. If the sauce is too thick, add little water (2-3 tbsp). Simmer for a minute before transferring the mixture into a bowl.
- Put the skillet back on the stove and add the remaining oil. Throw in sliced turkey breast pieces and let it brown slightly. When ready, turn off the heat.
- Assemble the sandwich: Spread both slices with cream cheese, top with turkey, onion cranberry sauce and a cheese. Cover with the second slice, cream cheese side down.
- Drizzle the top with little olive oil (½ tsp). Grill in a pre-heated panini machine for about 2 minutes or until it looks to your liking.
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 30 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 99 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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.
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 & CRANBERRY PANINI WITH GOAT CHEESE AIOLI
Provided by One Sweet Mess
Time 9m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- In a small bowl, add goat cheese and lemon juice. Mix with a rubber spatula to combine. Stir in tarragon, garlic, and a pinch of salt and pepper. Refrigerate until ready to use. Heat a cast iron skillet over medium heat. While the pan is heating assemble the panini. Slice the bread about a 1/2-inch thick. Smear one side of the bread with the goat cheese aioli. Place the turkey on the other slice of bread and top with the cranberry sauce and spinach. Place the cheese smeared slice on top and place assembled panini in the skillet. Top the panini with a slice of aluminum foil, then place a heavy skillet (or aluminum foil covered brick) directly on top of the panini and press down. Cook for 1-2 minutes on each side, or until the bread is golden brown.
TURKEY, CRANBERRY AND FONTINA PANINI
Many Thanksgiving devotees look forward to the leftover turkey sandwiches as much if not more than the main meal itself. Assemble these sandwiches ahead of time and all you'll need to do is heat up a skillet for a warm, satisfying winter supper in minutes.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 sandwiches
Number Of Ingredients 6
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/ DRESSING PANINI
After the ball - when it is quiet again - and we would like another taste of the turkey - try one of these sandwiches! They are great, taken from NapaStyle Inc. & then tweaked. When I posted the recipe had to guess at quantites, so please adjust to your own palette.
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 714.1, Fat 32.6, SaturatedFat 17, Cholesterol 62.1, Sodium 2493.9, Carbohydrate 98, Fiber 4.4, Sugar 42.6, Protein 9.7
TURKEY AND CRANBERRY PANINI
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
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.
TURKEY CRANBERRY BRIE PANINI
Provided by Aberdeen
Time 8m
Yield 4
Number Of Ingredients 11
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.
LEFTOVER TURKEY AND SWISS PANINI
I can't believe Thanksgiving is tomorrow. Well, let me back up: I can't believe it's November.
Categories Thanksgiving main dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Spread all bread slices on one side with fig spread and Dijon. Top four slices with turkey.Mix together cranberry sauce and pecans and spread over the turkey. Top with slices of Swiss cheese. Top with other four slices of bread with the jam/Dijon side down.Spread both sides generously with softened butter and toast in the panini press (or in a heavy skillet, pressing with a spatula as they cook.) Slice in half and serve.
TURKEY PANINI WITH ONION-CRANBERRY MARMALADE
Cider vinegar and tart cranberries give this sweet caramelized onion marmalade a tangy zip.
Yield 2 servings
Number Of Ingredients 6
Steps:
- Lightly spray one side of bread slices with oil; arrange bread, oil side down, on Cutting Board. Top two bread slices with half of the cheese, turkey, marmalade and apple slices. Top with remaining cheese and bread slices, oil side up.Heat Grill Pan over medium-low heat 5 minutes. Place sandwiches onto pan; top with Grill Press. Cook 3-4 minutes or until grill marks appear and cheese is melted, turning once.
Nutrition Facts : Turkey Panini with Onion-Cranberry Marmalade Calories 510, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrate 63 g, Protein 27 g, Sodium 1120 mg, Fiber 5 gMediterranean Turkey Panini
TURKEY CRANBERRY CROISSANT PANINI
In this Turkey Cranberry Croissant Panini, buttery flaky croissants are smeared with homemade cranberry sauce and filled with tender slices of thanksgiving turkey, crispy bacon, peppery arugula and gooey brie cheese before being griddled and pressed in a panini press.
Provided by Laurie McNamara
Categories Mains & Entrees
Time 17m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 sandwich, Calories 525 kcal, Carbohydrate 26 g, Protein 22 g, Fat 37 g, SaturatedFat 22 g, Cholesterol 124 mg, Sodium 797 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 12 g
TURKEY, DRESSING AND CRANBERRY PANINI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 10m
Yield 1 sandwich
Number Of Ingredients 8
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.
GRILLED CRANBERRY CREAM CHEESE TURKEY PANINI
Steps:
- Heat stove top to medium-high heat and spray lightly with olive oil cooking spray. Mix cranberry sauce and softened cream cheese together. Using a grill pan, place slice of bread down. Top with turkey, Muenster Cheese, and lettuce. Spread cranberry cream cheese mixture over the Muenster cheese then top with lettuce. Grill until a nice golden brown then carefully flip over and spray a little cooking oil in pan to coat bread. To make salad, combine all the salad ingredients and toss together.
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- Place one slice of bread on a cutting board and sprinkle on half of the cheese. Arrange the turkey slices on top of the cheese and then top with the cranberry sauce and spinach. Sprinkle the remaining cheese on top. Spread the honey mustard on the second slice of bread and close the sandwich.
- Heat a Panini press or a grill pan or skillet over medium heat. Brush the outside of the panino with olive oil on both sides and place it on the Panini press. Close the press and cook for 3-5 minutes until the bread is toasted and the cheese melts. If you don’t have a Panini press, place the panino on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 1-2 minutes, remove the skillet, flip the panino over and repeat the process on the second side. Cut in half and serve hot.
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- Spread some of the cranberry sauce on one side of the sliced croissant, top it with a few pieces of apples, turkey and a couple slices of brie.
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