Turkey, Brie and Cranberry Panini

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Turkey, Brie and Cranberry Panini

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  • Slices of sturdy bread (Italian, Ciabatta)
  • Olive oil
  • Sliced turkey
  • Slices of Brie
  • Cranberry Apple Chutney (recipe follows)
  • Salad greens

Cranberry Apricot Chutney

  • 1 tablespoon olive oil
  • 1/3 cup chopped yellow onion
  • 1 spicy red pepper (like serrano), seeded and chopped
  • 1 clove garlic, minced
  • Juice of 1/2 lemon
  • Juice of 1 orange
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons brown sugar (plus more if desired)
  • Pinch of ground ginger
  • 1 12-ounce bag fresh cranberries
  • 12 – 15 dried apricot rounds, chopped
  • 1 cup water
  • Pinch of salt


  1. Heat oil in a saucepan over medium heat. Add onion and pepper and cook 3 minutes, until onions are soft.
  2. Add garlic and cook 1 more minute. Add remaining ingredients and bring to a boil. Cover and cook for 10 minutes until cranberries have softened.
  3. Remove lid and cook until nearly all the liquid has cooked away, about another 10 – 15 minutes. Taste for sweetness and add another tablespoon or 2 of brown sugar if you want it sweeter.
  4. Remove from heat, cool and transfer to a jar or bowl. Store in refrigerator. It will last approximately 2 weeks.
  5. To assemble sandwiches, heat a panini maker or grill pan to high. Brush the outside of the bread slices with olive oil.
  6. Put a generous smear of chutney on the inside of the bread and pile the turkey, Brie and salad greens on top. Grill until golden brown.

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