Brooklyn Maple, from Kentucky Legend, joined us today for our weekly What's Cookin'? segment.  This week's recipe is a Fall-inspired dish that combines some of our favorite Thanksgiving flavors into one sandwich.  It's never to early for a taste of Thanksgiving, right?  We didn't think so.  Here's how to make a Loaded Cranberry and Turkey Panini that looks absolutely delicious!

Kentucky Legend

KENTUCKY LEGEND'S CRANBERRY AND TURKEY PANINI

1/4 cup Dijon mustard

12 slices sourdough bread

1 large avocado, halved, pitted, peeled and thinly sliced

1 1/2 cups arugula

6 slices Kentucky Legend Quarter Sliced Turkey

1/2 cup cranberry sauce

3/4 cup crumbled goat cheese

3 tbsp butter, at room temperature

DIRECTIONS:

1) Spread Dijon mustard over 6 slices of bread. Top with avocado, arugula, turkey slices, cranberry sauce and goat cheese. Cap with remaining slices of bread. Butter outside slices of bread.

2) Preheat panini press according to manufacturer’s instructions. Grill sandwiches in panini press for 3 to 5 minutes or until bread is toasted and filling is heated through.

Tip: Alternatively, pan-fry sandwich in heavy-bottomed skillet set over medium heat, turning once, and pressing down with spatula until bread is toasted and heated through.

And, finally, ENJOY!!

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