Turkey Cranberry Panini
A NEW ANSWER TO AN OLD QUESTION: WHAT TO DO WITH THANKSGIVING LEFTOVERS? A HOT GRILLED PANINI WITH ROASTED TURKEY, CRANBERRY SAUCE, AND PECANS. THIN SLICES OF BRIE ADD A CREAMY TOUCH.
4 thick slices of bread, such as sourdough
1/2 cup cranberry sauce, whole or jellied style
1/4 cup chopped pecans
1/4 pound brie, cut into long pieces, with rind left on
11/2 cups roasted turkey meat, light or dark, or combined
2 green onions, green part only, chopped
1 tablespoon Gray Poupon, or other Dijon mustard
1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
2. Grill the bread on one side only, until lightly toasted.
3. Mix the cranberry sauce and pecans.
4. Place 2 pieces of the bread, grilled side up on a work surface. Layer the brie over the toasted side, then arrange the cranberry and nut sauce, turkey, and chopped green onion on top.
5. Spread the mustard on the grilled side of the remaining bread and top off the sandwich.
6. Move the sandwiches to the grill and weight them with the bottom of a clean frying pan. When the bottom is grilled, carefully turn the sandwiches over and grill the other side.
7. Return to the work surface and cut in half diagonally. Serve hot.
Serves 2
Other bread choices might be focaccia, or the Three Cheese Loaf available from your local Panera Bread restaurant.