I know this recipe may sound all fancy, but it's really just a toasted sandwich that tastes like Thanksgiving dinner. Turkey and cranberries are delicious anytime...no need to wait until November to enjoy. The even better news is this panini is a lot lighter on the waistline than Thanksgiving dinner. Perfect for a spring/summer lunch. The super chichi compote is just dried cranberries, water, and agave - boiled then blended. So simple. The sweet & tart combo paired with the spicy mustard, and creamy avocado is panini perfection. Since we're all on board with turkey and cranberries in Spring, pumpkin pie is fair game too, right?
turkey & havarti panini with a cranberry compote
*gluten free bread
*1/2 cup water
*1/2 cup dried cranberries
*1/2 tbsp agave
(this makes enough for 3-4 servings)
1.Heat up panini press or skillet to medium
2.Place water, agave, and cranberries in pan over high heat.
3.Boil for 2-3 minutes until cranberries plump.
4.Place in food processor until cranberries are coarsely chopped.
5.Assemble the sandwich with avocado, mustard, turkey, havarti and compote.
6.Place on panini press until bread is browned and cheese melted.