Turkey and Cranberry Panini
(Courtesy of www.food.com)
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
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.
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