Turkey, Brie, and Cranberry Panini

Name: Turkey, Brie, and Cranberry Panini
Yield: serves 4
Ingredients: 1 tablespoon olive oil; 2 tablespoons softened butter, plus more for focaccia; 1 large onion, thinly sliced; 1 teaspoon fresh thyme leaves (optional); Kosher salt; Freshly ground black pepper; 8 slices rosemary focaccia or other dense, soft-crumbed Italian bread; 12 to 16 ounces thinly sliced roast turkey (or smoked turkey); 8 thick slices Brie (about 6 ounces); 1/2 cup whole cranberry sauce (see note)

December 9, 2011

Pat: Let’s face it, one of the great joys of roasting a big ole turkey or ham is the leftovers. Can you imagine what the day after Thanksgiving would be like without a big turkey sandwich? Anytime we have leftover ham, I dream of ham sandwiches on a soft roll with a little dollop of Miracle Whip. When it comes right down to it, I think I prefer the sandwiches to the actual meal. What follows are two of our favorite ways to dress up leftovers. The Turkey, Brie, and Cranberry Panini are crisp and cheesy and have become a year-round lunch staple.

Cooks' Note

For the neatest results, drain the cranberry sauce before spreading on the sandwiches.

Recipe notes

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