These delicious Turkey and Cranberry Panini are nice and toasty on the outside and warm and melty on the inside. They're utterly irresistible and are the perfect vehicle to use up your leftover Thanksgiving turkey.
2slicesciabatta or other sturdy bread like focaccia or a baguette
2slicesMuenster, Fontina, Provolone or other good melting cheese
2.5ouncesleftover sliced turkey or chicken breast
2tablespoonswhole cranberry sauce
¼cupbaby spinach leaves
Place one slice of bread on a cutting board and top with one slice of cheese. Arrange the turkey slices on top of the cheese and then top with the cranberry sauce and spinach. Put another slice of cheese on top. Spread the honey mustard on the second slice of bread and close the sandwich.
Heat a Panini press or a grill pan or skillet over medium heat. Brush the outside of the panino with olive oil on both sides and place it on the Panini press. Close the press and cook for 3-5 minutes until the bread is toasted and the cheese melts. If you don’t have a Panini press, place the panino on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 1-2 minutes, remove the skillet, flip the panino over and repeat the process on the second side.