I got a Cuisinart GR-4N 5-in-1 Griddler for Christmas. I’ve wanted a Panini press for ages. When I didn’t have one, in order to make panini, which are Italian sandwiches that are toasted and pressed and served warm, I would have to use my grill pan with another pan weighted down with cans on top. It works, but now that I have this baby, I had to try it out.
For Christmas dinner I made Cranberry Orange Roasted Duck, but while I was cooking some of the sides that went with our dinner, I put two Turkey Legs into the oven for “leftovers” because everyone likes Turkey leftovers, right?
Today for lunch I made Turkey, Brie, Caramelized Onion and Cranberry Paninis using the Turkey “leftovers” as well as the Cranberry Sauce and Caramelized Onions I made for our actual Christmas dinner. These paninis are a great way to use some of those leftovers that are still hanging around in your refrigerator.
These Turkey and Cranberry Panini have a nice combination of savory from the turkey and sweet from the cranberry sauce and caramelized onions. I used Brie cheese, but you could use any good melting cheese like Fontina.
Turkey, Brie, Caramelized Onion and Cranberry Panini
Yields: 2 sandwiches
4 slices gluten free bread
turkey slices, enough to cover one side of bread
brie cheese, thinly sliced
2 Tablespoons caramelized onions
2 Tablespoons cranberry sauce
Heat a 5-in-1 Griddler, Panini press or a grill pan or skillet over medium heat.
Place one slice of bread on a cutting board. Arrange the turkey slices on top. Top with brie slices. Add caramelized onions and cranberry sauce. Top with second slice of bread .
Place panini Griddler. Close the press and cook for 4-6 minutes until the bread is toasted and the cheese melts.
If you don’t have a Griddler or Panini press, place the panini on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 2-3 minutes, remove the skillet, flip the panini and cook for an addition 2-3 minutes.
Cut in half and serve hot.
Items Used in this Recipe: