Turkey Panini With Chipotle Cranberry Spread
Buttery sourdough sandwich pressed until crispy, filled with sliced turkey breast, melted Gouda, peppery arugula, and a smoky-sweet chipotle cranberry mayo. The chipotle adds heat and depth while cranberry brings fruity brightness, creating a balanced, sophisticated lunch or dinner option. Perfect for using leftover holiday turkey or deli-counter sliced breast.
Ingredients
- 1 chipotle in adobo sauce, finely chopped
- 2 tablespoon mayonnaise
- ¼ cup cranberry sauce
- 2 tablespoon butter, softened
- 6 slice sourdough bread
- 8 ounce turkey breast, carvedchicken breast1:1poultry
milder flavor
- 8 slice Gouda cheese
- 1 cup arugula
Instructions
- 1
Combine chipotle pepper, mayonnaise, and cranberry sauce in a small bowl.
- 2
Spread butter on one side of each bread slice.
- 3
Flip two bread slices to expose unbuttered sides. Spread chipotle cranberry mixture on one slice and layer Gouda cheese on the other.
- 4
Add turkey slices and arugula over the spread, then close the sandwich.
- 5
Repeat assembly with remaining bread and fillings.
- 6
Heat griddle to medium.
- 7
Place sandwiches on griddle, weight down with a lid or press.
- 8
Cook for 3 minutes until golden brown.
- 9
Flip and cook another 3 minutes until golden brown.
- 10
Cut in half and serve.
Tips
Weigh the sandwich down while cooking to ensure even crust development and cheese melt without burning the exterior.
Spread butter only on the outside of bread; the inside filling should have no butter to avoid sogginess.
Make the chipotle spread ahead and refrigerate; flavors deepen overnight.
Good to Know
Wrap cooled panini in foil or parchment and refrigerate up to 2 days. Reheat in a 325F oven for 5-7 minutes.
Prepare chipotle spread 1 day ahead. Assemble sandwiches up to 2 hours before cooking; cover with plastic wrap.
Cut diagonally, serve warm. Offer extra cranberry mayo on the side.
Common Mistakes
Do not skip weighting the sandwich to avoid uneven cooking and incomplete cheese melt.
Do not butter both sides of bread to avoid greasiness and reduce crust quality.
Do not cook over high heat to prevent burnt exterior and cold interior.
Substitutions
FAQ
Can I make these ahead and reheat?
Yes. Cook, cool completely, wrap individually in foil, and refrigerate up to 2 days. Reheat at 325F for 5-7 minutes until warm and cheese melts.
What if I don't have a panini press?
Use a heavy cast-iron skillet, Dutch oven lid, or any flat weight placed on top during cooking. Press gently to avoid squishing fillings out.
How long will the chipotle spread keep?
Store in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after one day.