Harvest Turkey Panini - Mindful by Sodexo Recipes

Ingredients

• 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.
• 8. Enjoy immediately with 3/4 cup (about 4 ounces) of grapes!
• Want to switch things up? Swap the spinach for arugula or watercress to add a fresh, peppery kick!