Let's talk about the flavor elements of this panini for a minute. You have all that leftover roasted turkey in the fridge. A smear of mayo just doesn't seem to do it justice after all the work that went into it. Then there is that homemade cranberry sauce - both sweet and tangy, that you've always had snuggled up to your turkey on the plate anyway. It will be a great accompaniment to the turkey yet again! As the cheese for our sandwich, I chose Brie - so smooth and creamy with a soft buttery taste. The sweet/tart chunky cranberry sauce and the richness of the melted Brie are in sharp contrast to each other, which works beautifully here. And then the peppery bite of the arugula provides us both flavor and texture balance as there is still a bit of crunch as you bite into the sandwich.
Can you taste it yet?! A fine re-purposing of your left over ingredients!
Print this recipe!
Print this recipe!
- Slices of leftover turkey
- Leftover cranberry chutney
- or a nice chunky cranberry sauce
- A wheel of Brie
- A lettuce blend with arugula
- Multigrain chiabatta sandwich rolls
Please notice the links in the ingredient list, in case you haven't been given a refrigerator full of leftover Thanksgiving goodies and are looking to make your own components.
I'm sitting here laughing to myself because I'm not sure what to put here. Here's the lowdown - cranberry chutney first and last, with everything piled in between!
These gorgeous multi-grain chiabatta sandwich rolls appeared in the grocery store that looked just perfect. Hearty enough to hold up to all these great ingredients, with the perfect "rustic" feel to them with all the seeds and stuff. So anyway, I spread them with a generous layer of the cranberry chutney...
To my grill pan, I sprayed a thin layer of cooking spray. Add the sandwich and your press while grilling.
Wanting to bring your leftover Thanksgiving bounty to work in your own grown-up brown bag lunch? Well this sandwich is a very hearty lunch. I was full after half! Later when I heated up the second half in the microwave for a bit, the cheese got all oozy and melty, and it was delicious all over again! Enjoy my friends!
I hope you have enjoyed this recipe and are seriously considering making one this very second! For more great recipes, visit my Recipe Index - you are sure to find something that will strike your fancy, whether made from scratch, from leftovers, or from convenience items that you picked up on the way home from work!
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Here are some "bonus" recipes for you:
Cajun Crawfish Bread
Chicken and Sausage Gumbo
Butter Pecan Sweet Potatoes
Pumpkin Ravioli with Brown Butter and Crispy Sage
Rosemary Black Pepper No-Knead Artisan Bread
Pumpkin Pie Spiced Martini
Salted Caramel Appletini
Here's the lowdown - cranberry chutney first and last, with everything piled in between! Spread the bottom with a generous layer of the cranberry chutney...Then add slices of roasted turkey and some gorgeous peppery arugula salad greens. If you like a different type of salad, go for it! Remove the rind from a wheel of brie and cut yourself a generous slice of it, topping the arugula. Finally, another layer of the cranberry chutney over the brie. Top this baby with that amazing bun and we are ready to do some business!
To my grill pan, I sprayed a thin layer of cooking spray. Add the sandwich and your press while grilling. Don't put it on too high of a heat because you want to give the ingredients time to warm up and melt the cheese while the bread is toasting. Turn when the bottom is golden brown. The press will obviously lose its heat after a bit, so when you flip and add it to the first side, it really just helps to press the bread. So you don't have to worry about it over toasting the first side.