Turkey Panini With Blue Cheese And Cranberry-Apricot Chutney
This delightful panini features savory roast turkey and tangy blue cheese layered between slices of walnut levain bread spread with cranberry-apricot chutney. Grilled to golden perfection in a panini press, these sandwiches are bursting with flavor and are perfect for a quick and satisfying meal. Top them off with a peppery arugula salad for a refreshing finishing touch.
— Constant Cookbook
Ingredients
- 8 slices walnut levain bread, each about 1/2 inch thick
- 4 Tbs. ’wichcraft cranberry-apricot chutney
- 8 oz. thinly sliced roast turkey
- 4 oz. blue cheese, crumbled
- 4 Tbs. mayonnaise (optional)
- 1 cup arugula
- Olive oil for drizzling
- Kosher salt and freshly ground pepper, to taste
Instructions
- Preheat an electric panini press on the “panini” setting.
- Place the bread slices on a work surface. Spread the chutney on 4 of the slices. Arrange the turkey on top, dividing evenly, and sprinkle with the cheese. Spread the mayonnaise on the remaining 4 bread slices and cover each sandwich with one of the slices, mayonnaise side down.
- Place 2 sandwiches on the preheated panini press and close the lid. Cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining 2 sandwiches.
- Put the arugula in a small bowl. Drizzle with enough olive oil to coat and season with salt and pepper. Open the sandwiches and arrange the arugula on each one. Close the sandwiches, cut in half and serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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