Turkey Panini with Fontina and Cranberry Fig Chutney

Mains, Recipes, Thanksgiving

Turkey Panini with Fontina and Cranberry Fig Chutney

Use what’s left after the Thanksgiving feast as a starting point for a quick panini that will rival the original meal. Here, we boost the flavor of the well-loved turkey sandwich by adding melted fontina cheese, cranberry fig chutney and fresh arugula. If you like, use your own favorite cranberry spread or sauce in place of the chutney. Find more leftover panini ideas below!

 

Turkey Panini with Fontina and Cranberry Fig Chutney

 

2 slices country-style bread, each 1/2 inch (12 mm) thick

Olive oil for brushing

1/4 cup (2 1/2 oz./75 g) cranberry fig chutney

2 or 3 slices roasted turkey

1 slice fontina cheese

1/4 cup (1/4 oz./7 g) loosely packed arugula

 

Preheat an electric panini press according to the manufacturer’s instructions.

 

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread 2 Tbs. chutney on each slice. Arrange the turkey on one bread slice and top with the cheese. Cover with the other bread slice, oiled side up.

 

Place the sandwich on the preheated panini press, close the lid and cook until the bread is golden, 3 to 5 minutes. Transfer to a cutting board, open the sandwich and arrange the arugula on top. Cut in half and serve immediately. Serves 1.

 

Panini with Green Beans, Greens and Herbed Goat Cheese

 

2 slices walnut bread

Olive oil for brushing

2 Tbs. savory onion jam or smoked onion jam

2 Tbs. herbed goat cheese

1/4 cup (1 3/4 oz./55 g) sautéed greens

1/2 cup (1 1/2 oz./45 g) green beans

 

Preheat an electric panini press according to the manufacturer’s instructions.

 

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the onion jam on one slice. Spread the goat cheese on the other slice and top with the greens. Arrange the green beans on top. Cover with the other bread slice, oiled side up.

 

Place the sandwich on the preheated panini press, close the lid and cook until the bread is golden, 3 to 5 minutes. Transfer to a cutting board and cut in half. Serve immediately. Serves 1.

 

Stuffing Panini with Onion Jam and Gravy

 

1 piece green onion slab bread, 6 inches (15 cm) wide, cut in half horizontally

Olive oil for brushing

2 Tbs. savory onion jam or smoked onion jam

2 Tbs. cranberry sauce

1/2 cup (2 oz./60 g) cooked stuffing

1/4 cup (2 fl. oz./60 ml) turkey gravy, warmed

 

Preheat an electric panini press according to the manufacturer’s instructions.

 

Brush the outside of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the onion jam on one slice. Spread the cranberry sauce on the other slice and top with the stuffing. Cover with the other bread slice, oiled side up.

 

Place the sandwich on the preheated panini press, close the lid and cook until the bread is golden, 3 to 5 minutes. Transfer to a cutting board and cut in half. Open the sandwich and pour the gravy on top. Serve immediately. Serves 1.

One comment about “Turkey Panini with Fontina and Cranberry Fig Chutney

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