My Favourite Thanksgiving Recipe – Courtesy of Dana Soke
Turkey Brie Cranberry Spinach Panini
2 slices hearty white or wheat bread
Dijon mustard, optional (but delicious)
Brie cheese, thinly sliced, rind removed, if preferred
2 slices leftover cooked turkey
2 to 3 tablespoons cranberry sauce, more or less, based on your taste
6 to 8 spinach leaves
Butter for grilling or panini-ing
- On one slice of bread spread Dijon according to taste.
- Layer on Brie, turkey, cranberry sauce, spinach, and another layer of Brie cheese.
- Top with the other slice of bread. Butter the outsides of the bread or heat butter in a non-stick skillet, a griddle or panini press until sizzling.
- Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren’t using an actual panini press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.
- Serve immediately.
