Another way to use up your Thanksgiving leftovers! I do realize you may be sick of turkey sandwiches. BUT, this one is different. It’s seriously the perfect combination of sweet and savory and the crispy brown butter sage leaves….no comment. I’ve been putting them on everything this fall. Including this pizza. You should probably get off of couch and make use of your leftovers with this dreamy sandwich. As soon as I explain how to make it..
So I found this CRANBERRY white cheddar at Whole Foods. How awesome?! It just has that wonderful tinge of sweetness and it pairs perfectly with the sharp white ched. My fav.
I really can’t keep quiet about how much I love these freaking sage leaves! They’re perfection. I mixed the cranberry sauce with a little dijon too. SO GOOD.
Turkey Panini with Cranberry White Cheddar and Crispy Sage
Ingredients
- 2 slices of rosemary bread (or any other bread you like)
- 1/4 c. cranberry sauce (I used whole berry because I love it)
- 1 tsp. dijon mustard
- 5-6 fried sage leaves
- 2-3 oz. cranberry white cheddar (if you can't find this, regular white cheddar works!)
- few slices of turkey, heated
- butter
Instructions
Preheat a panini press or cast iron skillet to medium, medium/high heat. I used a panini press and put it on medium high. If you are using a skillet, depending on your stove, this can vary.
Make the cranberry dijon sauce by mixing the cranberry sauce with the dijon until combined. Set aside.
- Butter both sides of the bread liberally, and spread cranberry mustard on insides of both halves. Add half of the cheese to the bottom slice, then the sage leaves, then the turkey, and remaining cheese. Put on the panini press and cook for 6-7 minutes or until the bread golden and crispy and the cheese is melty. If you are using a skillet, you can put another hot and heavy skillet on top of the sandwich to create a "faux panini press". Or, just cook it like a grilled cheese and flip a couple times until done.
Serve immediately!
That golden crispy cheese though! ??
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