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Turkey and Cranberry Panini

2 servings

• 2 ciabatta or focaccia rolls, or 4 thick slices Italian bread
• 2 tablespoons cranberry sauce
• 2 tablespoons mayonnaise
• 1 chipotle chile, canned in adobo sauce, finely chopped
• 1/2 cup fresh spinach or arugula
• 2 slices onion
• 8 ounces sliced turkey
• 2 slices Monterey Jack or Pepper Jack cheese
• 3 tablespoons olive oil

Cut rolls in half lengthwise. Stir cranberry sauce, mayonnaise and chipotle in small bowl until well mixed. For each sandwich, spread cut surfaces of roll with cranberry mayonnaise mixture. Place 1/4 cup greens, an onion slice, 4 ounces of turkey and a slice of cheese on bottom half of roll. Place top of roll on sandwich and flatten. Brush both sides of sandwiches with olive oil.

Heat sandwiches in panini press according to manufacturer's directions. Or heat in a large skillet over medium heat. Place a heavy pan on sandwiches and cook 10 minutes, turning once, or until sandwiches are toasted and hot.

(Adapted from Ocean Spray.)

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