Best Turkeycranberrydressing Panini Recipes

Turkey and Cranberry Panini image

Provided by PanNan

Categories Breads

Time 20m

Yield 2 sandwiches

Number Of Ingredients 9

4 slices Italian bread or 4 slices ciabatta
2 tablespoons cranberry sauce
2 tablespoons mayonnaise
1 chipotle chile in adobo, finely chopped
1/2 cup fresh spinach (I used curly red tip lettuce)
2 slices onions (I like red onion)
8 ounces sliced turkey
2 slices monterey jack cheese
3 tablespoons olive oil

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.

Turkey/ Cranberry/ Dressing Panini image

Provided by Manami

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

4 slices day old bread, like ciabatta
12 tablespoons of gelatinous cold gravy
10 slices cooked turkey breast, sliced
1/2 cup turkey stuffing
12 tablespoons cranberry sauce
kosher salt
ground black pepper
6 sage leaves, chopped fine
4 tablespoons butter, softened

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

Turkey, Cranberry and Fontina Panini image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 sandwiches

Number Of Ingredients 6

8 slices whole-grain bread
6 ounces thinly sliced Fontina cheese
8 ounces sliced leftover turkey
1/2 cup leftover cranberry relish
1 cup arugula leaves
Extra-virgin olive oil

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.