Thanksgiving Turkey and Cranberry Panini

The day before Thanksgiving, it's the eve of the meal we wait all year for. Oven roasted turkey and all the classic sides will fill our kitchen tables and our stomachs. They will also most likely fill our refrigerators for the next few days with more leftovers than we know what to do with. I'm always looking for new and creative ways to use up those delicious Thanksgiving leftovers and this Turkey and cranberry pannini is my favorite turkey sandwich ever! Fresh roasted turkey, sweet and tart cranberry mayo, sharp cheddar cheese, and peppery arugula blend perfectly sandwiched between two slices of ciabatta bread.


Extra Virgin Olive Oil
Ciabatta Bread
Fresh Roasted Turkey Breast
1/2 cup of baby Arugula
2 Tablespoons of Cranberry relish or Sauce
2 Tablespoons of Mayo
About 1/2 cup of Freshly Shredded Cheddar Cheese
Salt and Pepper

Slice a loaf of ciabatta bread in half length ways. In a small mixing bowl, combine together the cranberry relish and the mayo. Add a pinch of salt and pepper. Spread the cranberry mayo on both the top and bottom of the ciabatta bread.

Spread half of the cheddar cheese over top of the cranberry mayo. Take a few slices of turkey and place them over top of the cheese. Next add the arugula followed by a few more slices of turkey and the remaining cheddar.

Preheat your panini press or frying pan over medium heat. Drizzle a bit of olive oil on both the top and bottom of the bread and place the sandwich onto the panini press. Grill the sandwich until the bread is crisp and the cheese has melted - about 5 to 7 minutes. Rotate the sandwich 180 degrees half way through cooking to get criss cross grill marks. Cut the sandwich in half and enjoy!!