Cranberry Turkey Salad Panini

By á-46412

Ingredients

• 2 cups leftover turkey ( shredded, skin removed )
• 1/2 cup mayonnaise ( I used light Hellmans )
• 2 teaspoons Dijon mustard
• 3 stalks celery ( minced )
• 1 honey crisp apple ( small dice )
• 1/4 cup dried cranberries
• 1/2 small red onion ( peeled, finely chopped )
• 1 tablespoon red wine vinegar
• 4 whole wheat burrito sized tortillas ( 10 inch )
• kosher salt and freshly ground black pepper to taste

Preparation

Step 1

Pre heat panini press I used george foreman and/ or cast iron skillet with something heavy on top .
In a large bowl add the turkey, mayonnaise, dijon, celery, apple, cranberries, red onion, and red wine vinegar and toss to combine. Season with salt and pepper.
Divide mixture between the tortillas and place on the bottom half of the tortillas. Roll into a burrito by folding the two short side inward and hold in place. Roll the filled half burrito upwards to form a seam.
Brush the outside of the burrito with olive oil and place on the panini press. Allow to cook until golden and warmed through, about 4 - 5 minutes Serve.
TIP: Also perfect salt to serve on leftover dinner rolls from your Thanksgiving meal.