Turkey Cranberry Panini With Goat Cheese Aioli Food

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.

TURKEY AND CRANBERRY PANINI

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 AND FONTINA PANINI

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 SANDWICH WITH CRANBERRY AIOLI (LOW FAT)

Steps:

• Whisk the cranberry sauce, mayonnaise and rosemary in a small bowl, until smooth and well combined.
• Place on slice of bread on a plate. Pile the turkey evenly on top of it. add the lettuce. Spread the cranberry mixture evenly over the second slice of bread and then flip the slice atop the sandwich. Serve immediately, or wrap tightly in plastic wrap and refrigerate until ready to serve.