Turkey Panini with Blue Cheese and Cranberry Chutney

Mains, Recipes

There’s nothing like a post-Thanksgiving turkey sandwich, and ours takes this classic to a new level by adding crumbled blue cheese and tart cranberry chutney. Tuck fresh arugula leaves inside the grilled sandwiches—and enjoy.


Turkey Panini with Blue Cheese and Cranberry Chutney


8 slices walnut levain bread, each about 1/2 inch thick

4 Tbs. cranberry chutney 0r relish

8 oz. thinly sliced roast turkey

4 oz. blue cheese, crumbled

4 Tbs. mayonnaise (optional)

1 cup arugula

Olive oil for drizzling

Kosher salt and freshly ground pepper, to taste


Preheat an electric panini press on the “panini” setting.


Place the bread slices on a work surface. Spread the chutney on 4 of the slices. Arrange the turkey on top, dividing evenly, and sprinkle with the cheese. Spread the mayonnaise on the remaining 4 bread slices and cover each sandwich with one of the slices, mayonnaise side down.


Place 2 sandwiches on the preheated panini press and close the lid. Cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining 2 sandwiches.


Put the arugula in a small bowl. Drizzle with enough olive oil to coat and season with salt and pepper. Open the sandwiches and arrange the arugula on each one. Close the sandwiches, cut in half and serve immediately. Serves 4.

9 comments about “Turkey Panini with Blue Cheese and Cranberry Chutney

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  2. rosalillith

    thank you so much for all that delicious dishes, I am crazy about all that stuff und try it to handle it here in Germany

    1. Doris

      I know what you’re talking about. With me its just the opposite, try to handle German recipes here.
      If you have questions where to get the ingredients in Germany, i might be able to help.

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