Name: Turkey and Cranberry Panini
Ingredients: 2 ciabatta or foccacia rolls or 4 thick slices Italian bread; 2 tablespoon Ocean Spray Whole Berry Cranberry Sauce; 2 tablespoon mayonnaise; 1 chipotle chile canned in adobo sauce, finely chopped; 1/2 cup fresh spinach; 2 slices onion; 8 ounces sliced turkey; 2 (1 ounce) slices Monterey Jack or Pepper Jack cheese; 3 tablespoon olive oil

Turkey and Cranberry Panini

By: Ocean Spray

Here's a great way to use leftover turkey after Thanksgiving, or make this wonderful sandwich any time of year! Turkey and cranberry panini will make for a tasty lunch or dinner entree.

Ingredients

2 ciabatta or foccacia rolls or 4 thick slices Italian bread
2 tablespoons Ocean Spray Whole Berry Cranberry Sauce
2 tablespoons mayonnaise
1 chipotle chile canned in adobo sauce, finely chopped
1/2 cup fresh spinach
2 slices onion
8 ounces sliced turkey
2 (1 ounce) slices Monterey Jack or Pepper Jack cheese
3 tablespoons olive oil

Instructions

Cut rolls in half lengthwise. Stir cranberry sauce, mayonnaise and chipotle in small bowl until well mixed.
For each sandwich, spread cut surfaces of roll with cranberry mayonnaise mixture. Place 1/4 cup spinach, an onion slice, 4 ounces of turkey and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides of sandwiches with olive oil.
Heat sandwiches in panini press according to manufacturer's directions. Or heat sandwiches in a large skillet over medium heat. Place a heavy pan on sandwich and cook 10 minutes, turning once or until sandwich is toasted and hot throughout.