Grilled Turkey, Blue Cheese & Apricot Chutney Panini

GRILLED TURKEY, BLUE CHEESE & APRICOT CHUTNEY PANINI

Ingredients:
8 slices Sadie Rose Multigrain bread, each about 1/2 inch thick
4 Tbs. cranberry-apricot chutney (see recipe below)
8 oz. thinly sliced roast turkey
4 oz. blue cheese, crumbled
4 Tbs. mayonnaise (optional)
1 cup arugula
Olive oil for drizzling
Kosher salt and freshly ground pepper, to taste

Directions:
Preheat an electric panini press on the “panini” setting.

Place the bread slices on a work surface. Spread the chutney on 4 of the slices. Arrange the turkey on top, dividing evenly, and sprinkle with the cheese. Spread the mayonnaise on the remaining 4 bread slices and cover each sandwich with one of the slices, mayonnaise side down.

Place 2 sandwiches on the preheated panini press and close the lid. Cook until the bread is crisp and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining 2 sandwiches.

Put the arugula in a small bowl. Drizzle with enough olive oil to coat and season with salt and pepper. Open the sandwiches and arrange the arugula on each one. Close the sandwiches, cut in half and serve immediately. Serves 4.

If you do not have a panini press, using a pan on the stove will work in a pinch. Press down on the sandwich when it cooks with your spatula.

Apricot-Cranberry Chutney
The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.

Ingredients:
2 tablespoons vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of freshly grated nutmeg
1 pound fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 teaspoons fresh lemon juice
Kosher salt
Freshly ground pepper

Directions:
In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes. Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving.

Enjoy!

Recipes and photo courtesy of www.williams-sonoma.com and www.foodandwine.com