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The New Englander Panini with Easy Cranberry Orange Mayo

A delicious panini featuring Vermont cheddar, roasted turkey, and a tangy cranberry orange mayo, perfect for a quick and flavorful lunch.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course lunch
Cuisine New England
Servings 2 servings
Calories 650 kcal

Ingredients
  

Bread

  • 2 slices marble rye bread
  • 0.5 tablespoon Cranberry Orange Mayo (recipe follows)
  • 1 leaf Boston Bibb lettuce
  • 2 ounces Vermont cheddar
  • 3 ounces roasted turkey deli meat
  • spray olive oil spray
  • 0.25 cup dried cranberries
  • 1 small orange (zest) such as a Minneola or tangerine
  • 0.5 teaspoon dry mustard
  • 0.5 teaspoon ground black pepper
  • 0.25 cup mayonnaise
  • 1 teaspoon cranberry juice

Instructions
 

  • Preheat the panini press.
  • Spread mayo on bread slices, layer lettuce, cheddar, turkey, then top with second slice, mayo side down.
  • Spray bread with olive oil, place in press, and cook for 2-3 minutes per side until golden brown.
  • Meanwhile, blend cranberries, orange zest, mustard, pepper, mayonnaise, and cranberry juice until combined. Refrigerate for 30 minutes.
  • Serve the panini hot with a side of cranberry orange mayo.

Notes

For best flavor, prepare the cranberry orange mayo ahead of time.
Keyword Cranberry, Panini, turkey