Tuesday, December 1, 2009

Turkey & Cranberry Panini

What to do with those Thanksgiving leftovers?! Even though we had Thanksgiving dinner at our house for just the two of us, we still ended up with quite a bit of food to finish up throughout the week. There are only so many times you can re-heat Thanksgiving dinner before wanting to run the other way! While we don't have much left, we have refused to go grocery shopping until we clean out our fridge and are rid of it altogether! Since the dinner as a whole has become tiresome, I have had to find new ways to be creative to use up those leftover trimmings.

One of my favorite things to eat are Paninis! They're great at any time of the year and pair well with soup, salads, crackers, name it! You can make them as healthy as you want or as fattening as you want and either way you have them, they're delish! One thing we ended up having a lot left over from dinner was Cranberry Sauce. As I found out the day of, Chris is not a big fan of it so it was up to me to polish them off! It's obvious that cranberries and turkey make a great combination, so wanting to use up what we have, I decided to make a Turkey & Cranberry Panini! Since our vow to not go grocery shopping this week stands firm, I had to make use of what was in the fridge. In all reality, you can make this either way you want; however I found some Muenster cheese in the crisper and thought that it would be a creamy and flavorful topping among the cranberries and turkey. Topped with a mixture of Dijon mustard and a little bit of mayo, this sandwich was delightful!

Turkey & Cranberry Panini
Printable Recipe

2 slices Whole Wheat Bread
6 slices Smoked Turkey Breast
1 slice Muenster Cheese
1 Tbsp. Cranberry Sauce
1/2 Tsp. Dijon Mustard
1/2 Tsp. Mayonnaise

Preheat Panini press (if you don't have a press, you may also use a Panini pan, a grill pan or even a George Foreman Grill). Spread cranberry sauce on 1 slice of bread and place on grill (plain side down). Place turkey on top of cranberry sauce and top with cheese. In a small bowl, mix together the Dijon mustard and mayonnaise and spread mixture on other slice of bread; set on top of cheese (plain side up) and close the press to heat the sandwich (about 3 minutes).

Source: With a Cherry on Top


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