Turkey Cranberry Brie And Bacon Panini Food

BACON AND TURKEY PANINI

Bacon and Turkey Panini image

Stuffed to the max with sliced turkey, crispy bacon, and cranberry sauce, this Bacon and Turkey Panini is very juicy and loaded with melted, gooey cheese!

Provided by Lord Byron's Kitchen

Time 20m

Number Of Ingredients 6

Ingredients

4 slices bread ((rye, pumpernickel, or sourdough))
4 teaspoons butter
8 slices cooked bacon
1/2 cup cranberry sauce
8 ounces turkey breast, (sliced 1/4 inch thick)
8 slices cheese ((mozzarella, provolone, harvarti, brie, or cheddar, etc.))

Steps:

Butter two slices of bread and place them butter side down on a cutting board.
Next, add a layer of cheese to both slices.
Follow the cheese layer with slices of cooked bacon, sliced turkey, and then dollops of cranberry sauce.
Add another layer of cheese.
Top each sandwich with another slice of buttered bread. This time, the buttered side should be facing up.
Cook according to instructions in the notes section below.

Nutrition Facts : Calories 968 kcal, Carbohydrate 58 g, Protein 76 g, Fat 48 g, SaturatedFat 24 g, Cholesterol 237 mg, Sodium 1703 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving

BRIE, CRANBERRY AND BACON PANINI

Brie, Cranberry and Bacon Panini image

This is based on a sandwich I often get at a local restaurant. It is absolutely delicious as a panini! In light of a review, I have adjusted the amount of cranberry sauce required from 6 tablespoons to 5. Please feel free to adjust this to taste.

Provided by Shuzbud

Categories Lunch/Snacks

Time 15m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 5

Ingredients

4 slices bread (I use 2 panini rolls but any bread will do)
4 slices brie cheese, 2 for each sandwich
5 tablespoons cranberry sauce
4 slices streaky bacon, cooked
butter, if using regular bread

Steps:

If using panini rolls, cut each roll in half. If using regular bread, spread the outside of each slice with butter.
Spread 2 1/2 tablespoons of cranberry sauce each on 2 slices of bread.
Layer the brie over the cranberry sauce.
Top with 2 slices of bacon and the top layer of bread, remembering to keep the buttered side facing outwards.
I use a George Foreman grill to cook the panini- press the lid down to heat the sandwich right through and cook for a few minutes until the cheese has melted.
Alternatively, cook in a skillet, pressing the sandwich firmly with a spatula while cooking.
Serve hot!

Nutrition Facts : Calories 544.6, Fat 35.8, SaturatedFat 11.7, Cholesterol 51.4, Sodium 897.8, Carbohydrate 42.6, Fiber 1.6, Sugar 18.6, Protein 12.7

TURKEY, BRIE, AND CRANBERRY PANINI

Turkey, Brie, and Cranberry Panini image

Categories Bread Sauce Sandwich turkey Side Roast Thanksgiving Lunch Brie Cranberry

Yield serves 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 tablespoons softened butter, plus more for focaccia
1 large onion, thinly sliced
1 teaspoon fresh thyme leaves (optional)
Kosher salt
Freshly ground black pepper
8 slices rosemary focaccia or other dense, soft-crumbed Italian bread
12 to 16 ounces thinly sliced roast turkey (or smoked turkey)
8 thick slices Brie (about 6 ounces)
1/2 cup whole cranberry sauce (see note)

Steps:

Heat the olive oil and butter in a medium skillet over medium-high heat. When the fat starts to sizzle, add the onion, thyme, and a pinch of salt and pepper, reduce the heat to medium-low, and cook, stirring, until the onion slices are caramelized and golden, 12 to 14 minutes. Remove from the heat, and cool slightly.
Heat a panini press to medium-high. To assemble the sandwich, butter one side of a focaccia slice and place it butter-side down on grill. Top with 3 or 4 ounces of turkey, a spoonful of onion, 2 slices Brie, and a slather of cranberry sauce. Top with the remaining slice of focaccia, butter the top, and place the sandwich on the grill. Carefully lower the grill over the top, to press the sandwich together neatly, and grill until golden, 3 to 4 minutes. Repeat to make the other sandwiches.