Mindful Sodexo 
Roasted turkey with fresh baby spinach, sweet cranberry sauce, melted brie, and tangy Dijon mustard on a pressed flatbread
Nutrition Facts:
Calories: 380, Carbs: 54 g , Protein: 19 g, Fat: 11 g , Sat. Fat: 4 g , Sodium: 740 mg , Fiber: 4 g
Prep Time: 5 to 10 minutes Cook time: 5 to 8 minutes Yield: 4 servings; 1 panini and 3/4 cup grapes per serving Difficulty level: Easy
Harvest Turkey Panini
Ingredients
Prepare
Harvest Turkey Panini
- 4 (6-inch) whole grain flatbreads
- 1/4 cup jellied cranberry sauce
- 4 teaspoons Dijon mustard
- 2 ounces brie, cut into 8 slices
- 8 ounces low-sodium roasted turkey breast
- 2 cups baby spinach
- 1 pound red seedless grapes (about 3 cups)
- 1. Lay out the whole grain flatbreads and cut them in half diagonally. Preheat a panini press, griddle pan, or skillet over medium heat (350 degrees Fahrenheit).
- 2. Spread 1 tablespoon of cranberry jelly on one half of each flatbread and 1 teaspoon of Dijon mustard on the other half.
- 3. Place 2 (1/4-ounce) slices of brie on the cranberry jelly.
- 4. Place 2 ounces of sliced turkey on the mustard. Place 1/2 cup of spinach on top of the turkey.
- 5. Press the two sandwich halves together.
- 6. Spray each sandwich with nonstick pan spray and place them on the panini press, griddle, or skillet.
- 7. Cook the sandwiches for 1 to 2 minutes on each side (2 1/2 minutes total if using a panini press) or until the bread is well-toasted and the ingredients are hot with a minimum internal temperature of 155 degrees Fahrenheit.
- 8. Enjoy immediately with 3/4 cup (about 4 ounces) of grapes!
Chef Tips:
- Got leftover holiday turkey? This sandwich is a delicious way to use it up! Just be sure to cool and refrigerate the turkey within 2 hours after cooking. When reheating, warm it to at least 165 degrees Fahrenheit for food safety.
- Want to switch things up? Swap the spinach for arugula or watercress to add a fresh, peppery kick!
