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Turkey Panini with Cranberry White Cheddar and Crispy Sage

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 sandwich, is easily multiplied
Author Molly (Spices in my DNA)

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

  1. 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. 

  2. Make the cranberry dijon sauce by mixing the cranberry sauce with the dijon until combined. Set aside.

  3. 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.
  4. Serve immediately!