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PANINI - TURKEY - Turkey Panini with Blue Cheese and Cranberry-Apricot Chutney (sandwich)
Nb persons: 4
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| Turkey Panini with Blue Cheese and Cranberry-Apricot Chutney Williams-Sonoma . Ingredients: | |
| 8 slices | walnut levain bread, each about 1/2 inch thick |
| 4 Tbs. | cranberry-apricot chutney, 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, to taste | |
| 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. Williams-Sonoma Kitchen ~ ~ ~ Cranberry-Apricot Chutney Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month. Sunset NOVEMBER 2000 Yield: Makes about 5 cups Ingredients | |
| 1 package (12 oz.) | fresh or frozen cranberries |
| 1 cup | sugar |
| 1/3 cup | coarsely chopped dried apricots |
| 1/3 cup | dried currants |
| 1/3 cup | golden raisins |
| 2 tablespoons | balsamic vinegar |
| 2 | tangerines (about 1/4 lb. each) |
| 1/2 cup | chopped pecans |
Preparation
1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
2. In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.
3. Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.
4. Stir in pecans. Serve at room temperature or chilled.
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