Updated: January 22, 2012 8:01AM
MAKES 2 SERVINGS
¼ cup whole-berry cranberry sauce 2 to 3 teaspoons prepared 2 tablespoons mayonnaise 4 large ( 4 ( Salt and pepper 4 slices provolone cheese 4 slices bacon, crisply cooked 1½ tablespoons olive oil
2 to 3 teaspoons prepared
2 tablespoons mayonnaise
4 large (1/2 -inch thick) slices
4 (3/8 -inch thick) slices cooked turkey breast or deli turkey
Salt and pepper
4 slices provolone cheese
4 slices bacon, crisply cooked
1½ tablespoons olive oil
Brush tops and bottoms of sandwiches with olive oil. Cook on panini press 3 minutes, or until cheese begins to melt and bread is toasted (see Note). Serve hot. Garnish with salad greens, if desired.
Note: If you don’t have a panini press, cook sandwiches in a skillet and place another heavy skillet topped with cans over sandwiches to press them.
From Gooseberry Patch Big Book of Home Cooking (Oxmoor House, $29.95)
Nutrition facts per serving: 688 calories, 45 g fat, 16 g saturated fat, 61 mg cholesterol, 45 g carbohydrates, 10 g sugars, 26 g protein, 1,319 mg sodium, 2 g fiber