Turkey Panini With Candied Bacon |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Just in time for those Thanksgiving leftovers. I made the cranberry sauce yesterday and the candied bacon this morning. Hopefully, you’ll have some cranberry sauce left. Ingredients:
12 ounces cranberries |
1 cup sugar |
1/2 cup orange juice |
1/2 cup water |
1/3 cup brown sugar |
1/2 teaspoon chili powder |
8 slices center-cut bacon |
12 ounces turkey breast, slices |
4 slices havarti cheese |
1/2 cup onion, sliced |
1/2 cup red bell pepper, sliced |
1/2 cup poblano pepper, sliced |
1 tablespoon olive oil |
1 cup fresh basil |
4 french rolls, split |
mayonnaise (optional) |
Directions:
1. Make cranberry sauce (or use leftover) as follows:.
2. Mix cranberries, sugar, orange juice and water in a medium saucepan. Bring to a boil; simmer until berries pop. Chill until ready to use.
3. Make candied bacon:.
4. Preheat oven to 400*. Mix brown sugar and chili powder. Coat each slice of bacon on both sides with sugar mixture. Place bacon on a cookie sheet with sides and bake 15-20 minutes. Drain.
5. Saute onions, poblano, and red bell pepper in olive oil.
6. Spread rolls with mayo (if using). Spread cranberry sauce over mayo. Top with basil, turkey, sauteed veggies, bacon, and cheese.
7. Cook on preheated panini grill until hot and cheese is melted, about 5-10 minutes. Serve with additional cranberry sauce on the side.
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