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Swirl Bread Panini with Smoked Turkey, Cheddar and Cranberry Chutney
Prep: 10 minutes
Cook: 30 minutes
Chill: 2 hours
A simple to make cranberry chutney makes an ordinary turkey and cheese sandwich extraordinary...especially when it's served on cinnamon swirl bread.
1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread (16 slices)
1/4 cup olive oil
2 pounds thinly sliced smoked deli turkey breasts or roasted turkey breast
16 slices deli Cheddar cheese
1/2 cup prepared cranberry chutney (or see tip for homemade)
Brush the tops of the bread slices with the oil. Turn the bread slices oil-side down. Divide the turkey and cheese among 8 bread slices. Top each with 1 tablespoon Cranberry Chutney and the remaining bread slices, oil-side up.
Heat the panini maker. Add the sandwiches in batches and cook for 5 minutes or until they're lightly browned and the cheese is melted.