Serves 4 (2 sandwiches per serving)
1/2 cup red onion, diced 1/4-inch
3 Tbs. water
1/2 cup dried cranberries
1/2 navel orange with rind, diced 1/2-inch
1-1/2 tsp. brown sugar
1/8 tsp. soy sauce
Pinch ground ginger
8 mini rustic sandwich rolls (about 1/8 oz. each), split
12 oz. thinly sliced turkey breast, deli style
1 cup spinach leaves, steamed until wilted, dried thoroughly
1/4 cup plus 4 Tbs. Cranberry Orange Spread
1 Tbs. plus 1 tsp. honey
1 tsp. ground black pepper
To Prepare Cranberry-Orange Spread:
In sauce pan over high heat, dry, sear onions until golden brown. Add all remaining ingredients. Bring to a boil, stirring often. Reduce heat to low and simmer 5 to 7 minutes or until thickened like jam. Remove from heat and cool completely. Pour mixture into blender or food processor and pulse until smooth. Can be made in advance. Keep chilled until ready to use.
To Prepare Sandwich:
Preheat panini press or George Foreman grill to 400 degrees F. Evenly spread 1 Tbs. Cranberry-Orange Spread on both sides of cut roll. On bottom half of roll place 1-1/2 slices turkey (about 1-1/2 oz.) and 2 Tbs. wilted spinach. Close roll. Mix together honey and black pepper and brush mixture over each roll top. Grill each panini 3 to 5 minutes or until golden brown and warmed through. Serve immediately or hold in a warm oven (150 degrees F).
Nutritional Information per Serving:
Calories 246; Total Fat 2.6g; Saturated Fat 0.5g; Cholesterol 17.4 mg; Total Carbohydrates 45g; Protein 12.5g.
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