This recipe for panini is perfect for any time of the year but especially in November. You may want to try making this with thin slices of leftover turkey from your Thanksgiving feast.

Many thanks to  Mirassou Winery for permission to use this recipe.

Cheers!
Kathy

Mini Maple Turkey Panini with Riesling Cranberry Relish

Prep time: 20 minutes
Cook time: About 15 minutes

Ingredients

Riesling Cranberry Relish

1 cup sugar
3/4 cup Mirassou Riesling
Juice and zest of 1 orange, divided
1/2 cup minced crystallized ginger
1 (12-oz.) bag fresh cranberries

Maple Turkey Panini

2 tablespoons maple syrup
4 slices sourdough bread
4 slices dark rye bread
12 slices smoked turkey
1 cup shredded Gruyere cheese
2 tablespoons butter

Directions

1. Heat sugar, wine and orange juice in a small pan over low heat. Continue to cook until sugar begins to caramelize and has a nice caramel color.
2. Remove from heat and stir in orange zest and ginger; let cool slightly.
3. Place cranberries in a food processor and pulse on and off to finely chop; add to caramel mixture. (Relish may be made 1 week ahead.)
4. To prepare sandwiches, brush a little maple syrup onto one side of sourdough bread slices.
5. Place 3 slices turkey, a little relish and ½ cup cheese on each slice then top with dark rye.
6. Spread sandwiches with a little butter and place in a preheated Panini grill; cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)
7. Cut into 4 triangles and place on a serving tray; serve immediately with remaining cranberry sauce.

Pairing Suggestion:  Mirassou® Monterey County California Riesling

Recipe provided by Mirassou Winery in California