25 November 2012

Turkey Cranberry & Brie Panini

My mom's favorite use of leftover cranberry sauce was always in a cold sandwich the next day.  Cranberries, cream cheese and turkey makes a fabulous little sandwich.  But the temperature has dropped about 20 degrees since Thanksgiving, and a cold sandwich just isn't appetizing when there's a chance of snow.  So mom, forgive me, but I've modified your original.  Don't worry, I know you'll still love it, because it has your favorite cheese of all time - brie.

This simple sandwich calls for an equally simple blog.  No need to be long winded on the explanation, for it's all captured in the name.  Leftover turkey (which we all have in bountiful supply), cranberry sauce and brie.  Ahhh brie.  Its very name causes my heart to turn warm and melty, exactly like this cheese itself.  It's awesome in this sandwich since it pairs so wonderfully with fruit.  Plus, a great melting cheese always takes a panini up a notch.  The hubs was very happy with his dark meat, and I with my light.

So for your leftover consideration, I present this quick and easy sandwich.  Cheese, bread, meat and fruit.  With ingredients like that, you know it's going to be good.

Turkey Cranberry & Brie Panini (2 sandwiches)
  • 4 slices whole grain bread (or your favorite type)
  • 6 oz roast turkey 
  • 2 oz brie, sliced
  • 2-3 tbs cranberry sauce
Turn your panini grill to high.  Add the bread and lightly toast for about 3-4 minutes.  To assemble the sandwiches, place about 3 ounces of turkey (or enough to fill the bread) on a piece of bread and top with 1 ounce of brie (give or take as you prefer).  Spread a second slice of bread with about 1 1/2 tablespoons of cranberry sauce (again, your preference) and set on top of the brie.  Grill for 8-10 minutes, until cheese is melted and beginning to drip down the sides of the sandwich.  Serve hot with a side of grilled vegetables and green apples.  Or popcorn.  

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