Brie Cranberry And Turkey Paninis For 2 Recipes

Steps:

• Preheat a panini press to medium-high heat and lightly grease the surface with butter.
• Spread Dijon mustard on ciabatta rolls. Layer turkey slices, Brie cheese, and cranberry sauce over bottom halves. Top with the other halves.
• Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden brown, about 5 minutes.

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.

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.

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!