Receta

Turkey & Brie Cranwich

Homemade cranberry-apricot chutney is the star of this turkey and brie panini.
Ingredients
o For the cranberry apricot chutney:
o 1 Tbsp oliveoil
o 1/3 cup chopped yellow onion
o 1 spicy red pepper, seeded and chopped (optional; I used a red serrano)
o 1 clove garlic, minced
o Juice of 1/2 lemon
o Juice of 1orange
o 1 tsp worcestershire
o 3 Tbsp brown sugar (more if desired)
o Pinch of ground ginger
o 12 oz bag of cranberries
o 12-15 dried apricot rounds, chopped
o 1 cupwater
o Pinch of salt
o For the sandwich:
o Sturdy bread
o Sliced turkey
o Slices of brie from a small wheel
o Cranberry-apricot chutney
o Handful of salad greens
oOlive oil
Instructions
1. To make the chutney, heat olive oil in a sauce pan over medium heat.
2. Add onion and pepper (if using), and cook ~3 minutes, until the onionshave softened.
3. Add the garlic and cook 1 minute more.
4. Add the remaining chutney ingredients to the pan and bring to a boil, let cook covered for ~10 minutes untilthe cranberries have softened and then remove the lid and cook until nearly all of the liquid has cooked away, about another 10-15 minutes.
5. Taste for sweetness and addanother tablespoon or 2 of sugar, if you think it needs it (I was looking for just enough sweetness to take the edge off the cranberries).
6. Let cool and then transfer to ajar or bowl and keep in the refrigerator (will last a good 2 weeks).
7. To assemble the sandwiches, heat your panini maker or grill pan to high.
8. Lightly brush theoutside of the bread slices with olive oil and the inside with a generous smear of chutney.
9. Pile turkey, brie, and salad greens on top and grill until golden brown.
Notes