This turkey and Brie panini is a day-after-Thankgiving leftover delight. Sliced roast turkey Thinly sliced turkey meets the creamy, decadent Brie and it’s studded with spinach and tart-sweet Bourbon Vanilla Cranberry Sauce, all nestled in toasted, golden brown bread. We griddle and press this sandwich with our Rosemary Extra Virgin Olive Oil and the result is a warm, gourmet sandwich that’s a treat for the senses.
Time: 15 min
Makes 1 SandwichRating
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Loading...| 2 slices sandwich bread | |
| Sliced turkey | |
| Bourbon Vanilla Cranberry Sauce | |
| Brie Cheese | |
| Handful fresh spinach | |
| Rosemary Extra Virgin Olive Oil | |
| Rosemary Sea Salt |
| 1. | Preheat a panini press to medium. You can also use two skillets, and heat both, using one to press the sandwich. |
| 2. | Brush one side of the bread with Rosemary Extra Virgin Olive Oil. Place the oiled side of the bread down in the skillet. Layer turkey, spinach, Cranberry Sauce and brie. Top with the second slice of bread. Drizzle the bread with olive oil and sprinkle with Rosemary Salt. |
| 3. | Press the sandwich and cook until golden brown and the brie is melted - about 4 minutes. Slice and serve! |
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