Turkey & Cranberry Panini with Goat Cheese Tarragon Aioli
Prep time
Cook time
Total time
Recipe type: Sandwich
  • Aioli:
  • 4 oz. goat cheese
  • 1 tbs. lemon juice
  • 3 tbs. fresh tarragon, chopped
  • 1 clove garlic, finely minced
  • salt & pepper
  • Sandwich:
  • 2 pieces of crusty bread
  • ½ cup cooked turkey, shredded
  • 2 tbs. cranberry sauce
  • ¼ cup baby spinach
  • 1-2 tbs. goat cheese tarragon aioli
  1. In a small bowl, add goat cheese and lemon juice. Mix with a rubber spatula to combine. Stir in tarragon, garlic, and a pinch of salt and pepper. Refrigerate until ready to use.
  2. Heat a cast iron skillet over medium heat. While the pan is heating assemble the panini.
  3. Slice the bread about a ½-inch thick. Smear one side of the bread with the goat cheese aioli. Place the turkey on the other slice of bread and top with the cranberry sauce and spinach. Place the cheese smeared slice on top and place assembled panini in the skillet.
  4. Top the panini with a slice of aluminum foil, then place a heavy skillet (or aluminum foil covered brick) directly on top of the panini and press down.
  5. Cook for 1-2 minutes on each side, or until the bread is golden brown.
  6. Slice and eat.
Recipe by The Messy Baker Blog at http://themessybakerblog.com/2012/11/18/turkey-cranberry-panini-with-goat-cheese-aioli-sundaysupper/