One of the benefits of hosting Thanksgiving is enjoying turkey sandwiches afterward. This year I wanted to reinvent the turkey sandwich, and this cafe-worthy Turkey-Cranberry Panini was just what I had in mind. Try this for a delicious way to enjoy leftovers after Thanksgiving or Christmas. Pair it with sweet potato chips or a cup of Pumpkin Soup for a new twist on traditional holiday favorites.
2 slices whole-grain sandwich breadLeftover holiday turkey1 teaspoon country Dijon mustard1 wedge of Brie cheese1 tablespoon cranberry salsaHandful of mixed baby greens
Spread mustard on one slice of sandwich bread, and top with turkey. Slice wedge of Brie into strips, and place on top of turkey. Spoon a tablespoon of cranberry salsa on top of turkey, straining liquid from the spoon before adding to the salsa. Place the sandwich is a buttered panini press of mini grill, and toast for about 3 minutes or until golden. Remove from heat, and cut sandwich diagonally. Add fresh greens to the panini, and serve.
I found this delicious holiday recipe here and served the salsa over cream cheese with Wheat Thins on the side. I did not spoon all of the salsa over the cream cheese, so used the leftovers for paninis.
Chop cranberries in a food processor or blender. Chop green onion, cilantro and pepper into small pieces. The seeds are the hot part of the pepper, so leave them out for a milder salsa. Combine all ingredients except cream cheese in a bowl and cover. Chill at least 4 hours or overnight. To serve, spread cream cheese onto a plate and spoon salsa over. Serve with crackers or tortilla chips alongside. Save leftover salsa mixture for turkey-cranberry paninis.1 (12 ounce) package fresh cranberries
1/4 cup green onion, chopped
1/4 cup fresh cilantro, chopped
1 small jalapeno pepper
1 1/4 cups sugar
1/4 teaspoon cumin
2 tablespoons lemon juice
2 (8-ounce) packages cream cheese
Tomorrow, an easy holiday favor to commemorate your time together.