Makes 1 panino
2 slices ciabatta or other bread
1 ounce reduced fat Muenster or other good melting cheese, shredded
2.5 ounces leftover sliced turkey or chicken breast
2 tablespoons whole cranberry sauce
¼ cup baby spinach leaves
2 teaspoons honey mustard
1 teaspoon olive oil
Place one slice of bread on a cutting board and sprinkle on half of the cheese. Arrange the turkey slices on top of the cheese and then top with the cranberry sauce and spinach. Sprinkle the remaining cheese on top. Spread the honey mustard on the second slice of bread and close the sandwich.
Heat a Panini press or a grill pan or skillet over medium heat. Brush the outside of the panino with olive oil on both sides and place it on the Panini press. Close the press and cook for 3-5 minutes until the bread is toasted and the cheese melts. If you don’t have a Panini press, place the panino on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 1-2 minutes, remove the skillet, flip the panino over and repeat the process on the second side. Cut in half and serve hot.