Roasted Turkey Panini With Cranberry Compote |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Great for holiday leftovers or when you wish it was Thanksgiving, but it's July. If you can't get fresh cranberries, I have taken whole cranberry sauce and mix sauteed red onions with it. Ingredients:
2 loaves onion focaccia bread |
1 lb roasted turkey breast |
6 ounces dried cranberries |
4 slices cheese |
1 small diced red onion |
1/2 tablespoon olive oil |
salt & pepper |
Directions:
1. Saute the dried cranberries and red onion in the olive oil for two minutes.
2. Add salt and pepper to taste.
3. Add one teaspoon of water to keep ingredients moist.
4. Set cranberry compote aside.
5. Slice the foccacia in half, then horizontally to create a top and bottom for the sandwich.
6. Cover the bottom half of the foccacia with cranberry compote and top with 4 ounces of turkey and one slice of cheese.
7. Place top of foccacia over sandwich.
8. Grill over medium-high heat on both sides or use an authentic pannini grill.
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