If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 3 ounces dried peaches, roughly chopped
- 1 garlic clove, minced
- 1/2 small yellow onion, thinly sliced
- 1 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 12 slices crusty bread
- Nonstick cooking spray
- 6 tablespoons country Dijon mustard
- 12 slices roasted turkey breast
- 6 ounces Brie cheese, thinly sliced
- 1-1/2 cups arugula
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Recipe with Mustard