Ingredients:
8 slices walnut levain bread, each about 1/2 inch thick
4 Tbs. cranberry-apricot chutney (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 âpaniniâ 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.
Cranberry Apricot Chutney
- 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. Step 1
*Can be stored in refrigerator for up to 1 week.