Author Notes
Grab some leftover turkey (or turkey lunchmeat), gooey brie cheese, grainy Dijon mustard and some leafy arugula. If you’re a cranberry lover, use some leftover or canned cranberry sauce for this sandwich. But if you’re not (I’m not), it’s super simple to whip up a homemade chutney using another dried fruit (in this case, peaches) instead. Whatever fruit you choose, you’ll love the taste of the sweet fruit, savory turkey and creamy cheese together in these panini. —foxeslovelemons
Ingredients
- Peach Chutney
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3 ounces
dried peaches, roughly chopped
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1
garlic clove, minced
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1/2
small yellow onion, thinly sliced
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1 cup
water
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1/4 cup
apple cider vinegar
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2 tablespoons
light brown sugar
-
1/2 teaspoon
kosher salt
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1/4 teaspoon
cayenne
- Panini
-
12
slices crusty bread
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Nonstick cooking spray
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6 tablespoons
country Dijon mustard
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12
slices roasted turkey breast
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6 ounces
Brie cheese, thinly sliced
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1-1/2 cups
arugula
Directions
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Make the Peach Chutney: In medium saucepan, combine all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 25 minutes or until most liquid is absorbed. Let cool. This step can be done up to 1 week in advance. Store chutney in airtight container in refrigerator until ready to use.
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Make the Paninis: Spray 1 side of each bread slice with cooking spray. Spread opposite side of 4 bread slices with mustard. Over mustard, place turkey, brie, Peach Chutney and arugula. Place remaining bread slices, sprayed side up, over arugula.
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Preheat panini press or pan over medium heat. Cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side, pressing down occasionally with large spatula.
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