Brie cheese, thinly sliced (rind removed, if preferred)
2slicesdeli turkey meat or leftover cooked turkey
2 to 3tablespoonscranberry sauce, more or less to taste
6 to 8baby spinach leaves
Butter, for grilling/panini-ing
On one slice of bread spread Dijon according to taste.
Layer on Brie, turkey, cranberry sauce, spinach, and another layer of Brie cheese.
Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle or panini press until sizzling.
Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren't using an actual panini press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.
More Sandwiches: You can see this recipe is mostly a guideline to the flavor profile of this sandwich, and it can be extrapolated to as many sandwiches as your little heart desires to make.Leftover Rolls: if you have leftover Thanksgiving rolls and they are conducive to sandwich making (i.e. probably not crescent-shaped rolls), most definitely swap out the bread and panini this sandwich on a roll. Yum.Brie: I personally like the rind sliced off Brie cheese for sandwiches...it's easier if the Brie has been popped in the freezer for 10-15 minutes so it's not impossible soft to slice.