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Serves 4
1/4 cup cranberry sauce
2 tablespoons Dijon mustard
8 slices of any Mrs Baird's whole grain bread
2 tablespoons olive oil
4 slices Havarti cheese
4 slices cooked turkey breast
1 cup baby spinach
1 cup sautéed onions and bell peppers (optional)
In a small bowl, stir together the cranberry sauce and Dijon mustard, then reserve. Place all slices of the Mrs Baird's Bread on a flat surface and brush olive oil on the top sides of each slice of bread. Turn each slice over. Spread 1 tablespoon each of the Cranberry mixture on 4 slices of bread. (The other slices will serve as the top for the sandwich). Place a slice of Havarti cheese, cooked turkey breast, and 1/4 cup of the baby spinach leaves on the bread slices with the cranberry mixture. Place the top slices of bread over the spinach. Cook sandwiches in an electric panini maker according to package directions, or you may cook them on a flat griddle (that has been lightly sprayed with vegetable oil spray) over medium heat for 2 to 3 minutes per side (pressing the sandwiches with a flat spatula) until golden brown. Enjoy!
For sautéed onions and bell peppers, heat a large skillet over medium-high heat. Add 2 teaspoons olive oil and sauté 1 small sliced onion, and 1 sliced bell pepper (any color) for 4 to 5 minutes, or until tender. Use in recipe above.
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