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

  1. On one slice of bread spread Dijon according to taste.
  2. Layer on Brie, turkey, cranberry sauce, spinach, and another layer of Brie cheese.
  3. 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.
  4. 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.
  5. Serve immediately.
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