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RECIPE: Turkey Panini

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Updated: January 22, 2012 8:01AM


¼ cup whole-berry cranberry sauce

2 to 3 teaspoons prepared

2 tablespoons mayonnaise

4 large (

1/2 -inch thick) slices
ciabatta bread

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

Combine cranberry sauce and horseradish, stirring well. Spread mayonnaise on one side each slice of bread. Spread cranberry-horseradish sauce on 2 slices bread; top each sandwich with 2 turkey slices and sprinkle with salt and pepper. Arrange 2 cheese slices on each sandwich; top with 2 bacon slices. Cover with tops of bread, mayonnaise side down.

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

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