Turkey Panini

• 8 slices whole-grain bread
• 6 ounces thinly sliced Fontina cheese
• 8 ounces leftover turkey
• 1/2 cup leftover cranberry relish
• 1 cup arugula leaves
• Extra-virgin olive oil

1. For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
2. Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, and heat until cheese is starting to melt. Brush other slice of bread with olive oil and heat in skillet until bread is crisp and cheese is melted. Use a panini press for heating the sandwiches if you have one.

bread, cheese, turkey, cranberry relish, arugula, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/turkey-panini-50008604 (may not work)