Turkey Cranberry Panini

This grilled sandwich was easy and delicious.  I copied an idea from Mel's Kitchen Cafe, but didn't want to run to the store for missing ingredients, so I subbed or omitted things.  I didn't have Brie, so I used Baby Bell cheese, lol.  I didn't have spinach so I left it off.  I used regular Italian sandwich bread (like American sandwich bread, only much smaller) instead of something hearty or fancy.  And I just now realized I was supposed to add some Dijon.  Lol! You might not have leftovers anymore to make this, but keep this in mind for next year.

Btw, "Panini" just means "sandwiches" in Italian.  The "i" ending makes it plural.  It doesn't mean pressed or grilled sandwiches, but in the US it does mean that, so I'll keep that in the title.  I just used my regular sandwich griller thingy for this; I don't have a real panini press.

Turkey Cranberry Panini
adapted from Mel's Kitchen Cafe

For each sandwich:
2 slices favorite sandwich bread
favorite white cheese
leftover cooked turkey, sliced
Dijon mustard, optional
2-3 Tablespoons cranberry sauce, more or less to taste
Butter, for grilling

1.  On one slice of bread spread Dijon according to taste.  Layer on cheese, turkey, cranberry sauce, and another layer of cheese.

2.  Top with the other slice of bread. Butter the outsides of the bread. 

3.  Cook the sandwich in a hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren’t using an actual panini or sandwich press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.  Serve immediately.

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