Turkey Panini with Cranberry Chutney and Sunflower Seeds

Chef

Cookbook

200 Best Panini Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

I love, love, love this panini. Cranberries and turkey remind me of Thanksgiving, but I don’t need to wait for the holiday to enjoy this treat. Sunflower seeds add flavor and a bit of crunch.

Serves2

Cooking MethodGrilling

CostInexpensive

Easy

One Pot MealYes

OccasionGame Day

Recipe CourseMain Course, Snack

EquipmentPanini Press

MealDinner, Lunch, Snack

Taste and TextureCheesy, Creamy, Crisp, Fruity, Meaty, Nutty, Savory, Spiced, Sweet, Tart

Type of DishGrilled Sandwich, Thanksgiving Leftovers

Ingredients

4 slices French bread (½-inch/1 cm thick slices)
1 tbsp (15 ml) olive oil
¼ cup (50 ml) cranberry chutney
2 tbsp (25 ml) mayonnaise
3 oz (90 g) roasted turkey breast, thinly sliced
2 oz (60 g) Swiss cheese, thinly sliced
6 thin slices plum (Roma) tomato
2 curly-leaf lettuce leaves
1 tbsp (15 ml) roasted salted sunflower seeds

Instructions

Preheat panini grill to high.
Brush one side of each bread slice with oil. Place on a work surface, oiled side down, and spread chutney over bottom halves. Spread mayonnaise over top halves. On bottom halves, evenly layer with turkey, cheese, tomato and lettuce. Sprinkle evenly with sunflower seeds. Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Variation

Substitute toasted chopped walnuts for the sunflower seeds.

Notes

Chutney is a spicy condiment containing fruit, vinegar, sugar and spices from East Indian cuisine. The texture can range from chunky to smooth. If you cannot find cranberry chutney, substitute peach or mango. I enjoy the flavor of salted sunflower seeds, but unsalted works just as well if you are watching your sodium intake.