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Roasted Turkey Panini with Cranberry Compote


Thursday, January 01, 2004
4 servings
2 Rosemary & Onion Focaccia from Saint Louis Bread Company
1 lb. roasted turkey breast
6 oz. dried cranberries
4 - 1 oz. slices of sharp cheddar cheese
1 small diced red onion
1/2 T. olive oil
Salt and pepper to taste
Sauté the dried cranberries and red onion in olive oil for two minutes. Add slat and pepper to taste. Add one tablespoon of water to keep ingredients moist. Set cranberry compote aside. Slice the Rosemary & Onion Focaccia in half, then slice horizontally to create the top and bottom sandwich portions. Cover the bottom half of the focaccia with cranberry compote and top with 4 oz. roasted turkey breast and one slice of sharp cheddar cheese. Place top of focaccia over sandwich. Grill over medium-high heat on both sides. For authentic pressed panini, press the tops of the sandwiches with a second pre-heated, heavy skillet.
Nutrition Facts:
Saint Louis Bread Company
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