TURKEY, DRESSING AND CRANBERRY PANINI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 10m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
- Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.
TURKEY, BRIE, AND CRANBERRY PANINI
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.
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- Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle or panini press until sizzling.
- Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren't using an actual panini press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.
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