TURKEY CRANBERRY PANINI
Steps:
- In a skillet/frying pan, heat 1 tablespoon of oil and add sliced onion in. Sauté for 3-4 minutes on medium heat. When done, add cranberry sauce and stir it around. If the sauce is too thick, add little water (2-3 tbsp). Simmer for a minute before transferring the mixture into a bowl.
- Put the skillet back on the stove and add the remaining oil. Throw in sliced turkey breast pieces and let it brown slightly. When ready, turn off the heat.
- Assemble the sandwich: Spread both slices with cream cheese, top with turkey, onion cranberry sauce and a cheese. Cover with the second slice, cream cheese side down.
- Drizzle the top with little olive oil (½ tsp). Grill in a pre-heated panini machine for about 2 minutes or until it looks to your liking.
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 30 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 99 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
TURKEY PANINI
If you have lots of leftover food from Thanksgiving, try this easy turkey panini recipe, made with turkey, thyme, cranberry sauce and melty provolone cheese
Provided by Yumna Jawad
Categories Sandwiches
Time 4m
Number Of Ingredients 6
Steps:
- Heat a panini press or skillet to medium high heat.
- Spread the mayonnaise on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey breast on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese.
- Cover the sandwich with the other slice of bread.
- Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes.
- Slice the sandwich in half and serve immediately.
Nutrition Facts : Calories 577 kcal, Carbohydrate 62 g, Protein 36 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 955 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TURKEY/ CRANBERRY/ DRESSING PANINI
After the ball - when it is quiet again - and we would like another taste of the turkey - try one of these sandwiches! They are great, taken from NapaStyle Inc. & then tweaked. When I posted the recipe had to guess at quantites, so please adjust to your own palette.
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spread two slices of bread with thin layer of cold gravy.
- Layer the sandwiches with slices of turkey, stuffing, more gravy and cranberry sauce, to taste.
- Season with salt & pepper and top with chopped sage leaves.
- Spread a thick layer of cranberry sauce on the other slices of bread.
- Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast iron skillet or non-stick frying pan, pressing firmly on each side until golden brown.
Nutrition Facts : Calories 714.1, Fat 32.6, SaturatedFat 17, Cholesterol 62.1, Sodium 2493.9, Carbohydrate 98, Fiber 4.4, Sugar 42.6, Protein 9.7
CRANBERRY THANKSGIVING TURKEY SANDWICH
Sliced Maple Honey Turkey makes a great sandwich on whole wheat bread with mayo and cranberry sauce.
Provided by Butterball
Categories Trusted Brands: Recipes and Tips Butterball®
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spread each slice of bread with mayonnaise.
- Top with lettuce, turkey and cranberry sauce and remaining slice of bread.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 47.8 g, Cholesterol 61.1 mg, Fat 26.9 g, Fiber 4.5 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 1347.5 mg, Sugar 12.1 g
TURKEY, CRANBERRY AND FONTINA PANINI
Many Thanksgiving devotees look forward to the leftover turkey sandwiches as much if not more than the main meal itself. Assemble these sandwiches ahead of time and all you'll need to do is heat up a skillet for a warm, satisfying winter supper in minutes.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
- Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
- To serve, slice each sandwich on the diagonal and serve warm.
TURKEY AND CRANBERRY PANINI
A great way to use up left over turkey and cranberry sauce. This is an OceanSpray recipe that was posted in the Houston Chronicle. Very yummy! What's more American than turkey and cranberry sauce. This recipe represents the Southwestern region of the US because of chile and monterey jack cheese.
Provided by PanNan
Categories Breads
Time 20m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Stir cranberry sauce, mayonnaise and chipotle chile in a small bowl until well-mixed.
- Spread cut surfaces of bread with cranberry mixture; place 1/2 of spinach (or lettuce) on each of two slices of bread, then an onion slice each, then 1/2 the turkey each, then a slice of cheese on each; place the other two slices of bread on top of each stack and slightly flatten by hand.
- Brush both outer sides of sandwiches with olive oil.
- Heat sandwiches in a panini press for about 5 minutes, or heat them in a large skillet over medium heat turning after five minutes or until the sandwich is toasted on both sides and hot throughout.
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