Turkey, brie and cranberry panini

By á-9348

Ingredients

• cranberry chutney:
• 2 ciabatta rolls, sliced in half lengthwise
• 1 tsp evoo
• 1/3 c cranberry chutney
• 2 oz brie, sliced
• 1 1/2 c sliced cooked turkey (white meat without skin)
• 1 cup arugula
• 4 c fresh cranberries
• 1/2 c red wine
• 1/2 c water
• 1 c orange juice
• 1 tbsp orange zest
• 1 1/2 tbsp balsamic vinegar, divided
• 1/3 c honey
• 1/4 c brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 c dried blueberries

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

To make panini:

Heat panini press or grill pan over medium heat. Brush ciabatta crust with olive oil. Spread chutney on each of the 4 roll halves, dividing evenly. Layer brie, turkey and arugula top between top and bottom halves of rolls.

Place sandwiches on pan for 3-4 minutes. If using grill pan, place a heavy object on top of sandwiches with a layer of foil in between. Flip sandwiches and cook 4 minutes.

To make chutney:

In medium saucepan, combine all ingredients except 1/2 tbsp balsamic vinegar. Bring to boil, reduce heat and simmer for 50 minutes, stirring occasionally. Remove from heat and stir in remaining vinegar.