Thanksgiving Paninis

Ingredients

bread

butter

cooked turkey (I used sliced black pepper turkey from the deli counter)

Swiss cheese (I will sanction your use of another Jack cheese, ahem pepper cheese ahem, but Swiss is so, so good on this sandwich)

thinly sliced fresh apple

a handful of fresh hearty greens (baby kale or arugula hold up to heat well)

sage-o-naise

    1/2 cup mayo

    1 tsp dijon mustard (optional)

    1 tsp dried sage

    1/2 tsp onion powder

    generous salt and pepper

cran-orange sauce

    1 14 oz can whole cranberry sauce

    1/2 cup orange marmalade

Directions

Make sage-o-naise one day ahead to give the sage time to rehydrate and work its flavor magic. Just combine all ingredients and whisk until smooth, then refrigerate overnight. To make cran-orange sauce, combine cranberry sauce and marmalade in a microwave safe dish and microwave for 15-25 seconds. Whisk until combined.

To make the paninis, spread one side of each slice of bread with butter. Place butter side down on board and spread a generous amount sage-o-naise on the insides of each bread slice.  Layer the bottom of the sandwich as follows: cheese, then greens, then cran-orange sauce, then turkey, then a layer of thinly slice apples.  Top with another slice of bread, butter side up.  Grill in panini for 4-5 minutes until outside is golden, or grill as you would a grilled cheese sandwich in a skillet over medium heat for 2-3 minutes per side.  Serve with extra crab-orange sauce for dipping.