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Swirl Bread Panini with Smoked Turkey, Cheddar and Cranberry Chutney
Prep: 10 minutes
Cook: 30 minutes
Chill: 2 hours
A simple to make cranberry chutney makes an ordinary turkey and cheese sandwich extraordinary...especially when it's served on cinnamon swirl bread.
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread (16 slices)
1/4 cup olive oil or Mayonnaise
2 lb. thinly sliced deli smoked turkey breast or roasted turkey breast
16 slices deli Cheddar cheese
Brush the tops of the bread slices with the oil. Turn the bread slices oil-side down. Divide the turkey and cheese among 8 bread slices. Top each with 1 tablespoon Cranberry Chutney and the remaining bread slices, oil-side up.
Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until they're lightly browned and the cheese is melted.
Cranberry Chutney: Heat the zest and juice from 1 orange, 1 Granny Smith apple, chopped, 1 bag (12 ounces) fresh cranberries, 1 cup packed brown sugar, 1/2 cup cider vinegar and 1 cinnamon stick in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the cranberries are tender. Remove the saucepan from the heat. Let the mixture cool to room temperature. Remove and discard the cinnamon stick. Cover and refrigerate for 2 hours. Makes 2 1/2 cups.
Tip: If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the sandwiches as directed above. Heat the grill pan over medium heat. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.