This sandwich is a great way to use leftover turkey…hello post-Thanksgiving lunch! Turkey and cranberries are a classic combination, and with a little mustard and cheese added into the mix, you simply can’t go wrong. Often, sandwiches are topped with iceberg lettuce for crunch, but a toasted panini already has crunch, so we swapped it out for spinach, which is higher in fiber, potassium, vitamin A, calcium, and magnesium.
Cranberry Turkey Panini
Recipe Type: lunch
Serving Size: 1 panini
Makes 1 serving
- 2 tablespoons cranberry sauce
- 2 teaspoons Dijon mustard
- 2 slices whole wheat bread
- 2 ounces roasted turkey breast
- 1 ounce provolone cheese
- 1 cup fresh spinach
- Spread the cranberry sauce and mustard evenly on the whole wheat bread. Layer the turkey, cheese, and spinach. Top with the second slice of bread.
- Cook in a panini press until the bread is toasted and the cheese begins to melt—about 5 minutes.
|NUTRITIONAL INFO||PER SERVING|
|Calories||430 (100 from fat)|
|Carbohydrate||49g (5g dietary fiber, 17g sugar)|
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