Paninis are perfect for cooler weather!
Left overs are the best! But this panini recipe will have you and your family thinking this is the main dish.
If I have even used sliced turkey from the deli, but use the white meat leftovers after Thanksgiving and be sure to stash away and freeze leftover turkey breast from that delicious bird, you will want to have these again in the future.
The mustard/cranberry spread is so amazing for this recipe you will love it!!
I even used Rosemary Oil in my stuffing recipe for Thanksgiving dinner because I didn’t have fresh or dried rosemary available…
Sliced Whole-wheat Bread
8 oz Turkey Breast
4 oz Cheese sliced (brie or provolone, your choice)
1 cup Cranberry sauce
1 tsp Apple Cider Vinegar
2 tsp Olive Oil
4 tsp ground Mustard
2 drops Rosemary essential oil
1. Mix the cranberry sauce, mustard, olive oil, and Rosemary oil together in a bowl.
2. Heat up a grill or panini press over medium heat.
3. Lay out four slices of bread on the griddle. Layer each slice with cheese of choice, turkey, and a layer of cranberry mustard. Add the second piece of bread to the top and brush with olive oil.
4. Once toasted, cut each panini in half and serve.
No need to thank me, but please comment back and let us know what you think.