Recipe: Swirl Bread Panini with Smoked Turkey, Cheddar and Cranberry Chutney

Swirl Bread Panini with Smoked Turkey, Cheddar and Cranberry Chutney

Credit: Recipe from Pepperidge Farm

Ingredients

• 1 loaf (16 ounces) Pepperidge Farm® Cinnamon Swirl Bread (16 slices)
• 1/4 cup olive oil or mayonnaise
• 2 lb. thinly sliced deli smoked turkey breast or roasted turkey breast
  

  Carl Buddig Deli Meat, Sliced Lean Turkey Buy 1 Get 1 Free
  Deli Meat, Sliced Lean Turkey
  Buy 1 Get 1 Free, based on regular in-store prices, Loyalty Card Required, Selected Varieties Only
  thru 2012-02-01

  Randalls

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• 16 slices deli Cheddar cheese
  

  Store Brand Cheddar Cheese $5.99
  Curds
  thru 2012-02-01

  Sun Harvest

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• Cranberry Chutney

Directions

1

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.

2

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.

3

Cranberry Chutney: Heat the zest and juice from 1 orange, 1 Granny Smith apple, chopped, 1 bag (12 ounces) fresh cranberries, 1 cup packed brown sugar, 1/2 cup cider vinegar and 1 cinnamon stick in a 3-quart saucepan over high heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the cranberries are tender. Remove the saucepan from the heat. Let the mixture cool to room temperature. Remove and discard the cinnamon stick. Cover and refrigerate for 2 hours. Makes 2 1/2 cups.

Tip:

If you don't have a panini maker you can use a grill pan or a 10-inch skillet. Assemble the sandwiches as directed above. Heat the grill pan over medium heat. Add the sandwiches in batches and cook until they're lightly browned on both sides and the cheese is melted.