Turkey, Brie, and Cranberry Panini

• 1 tablespoon olive oil
• 2 tablespoons softened butter, plus more for focaccia
• 1 large onion, thinly sliced
• 1 teaspoon fresh thyme leaves (optional)
• Kosher salt
• Freshly ground black pepper
• 8 slices rosemary focaccia or other dense, soft-crumbed Italian bread
• 12 to 16 ounces thinly sliced roast turkey (or smoked turkey)
• 8 thick slices Brie (about 6 ounces)
• 1/2 cup whole cranberry sauce (see note)

1. Heat the olive oil and butter in a medium skillet over medium-high heat.
2. When the fat starts to sizzle, add the onion, thyme, and a pinch of salt and pepper, reduce the heat to medium-low, and cook, stirring, until the onion slices are caramelized and golden, 12 to 14 minutes.
3. Remove from the heat, and cool slightly.
4. Heat a panini press to medium-high.
5. To assemble the sandwich, butter one side of a focaccia slice and place it butter-side down on grill.
6. Top with 3 or 4 ounces of turkey, a spoonful of onion, 2 slices Brie, and a slather of cranberry sauce.
7. Top with the remaining slice of focaccia, butter the top, and place the sandwich on the grill.
8. Carefully lower the grill over the top, to press the sandwich together neatly, and grill until golden, 3 to 4 minutes.
9. Repeat to make the other sandwiches.

olive oil, butter, onion, thyme, kosher salt, freshly ground black pepper, rosemary, turkey, cranberry sauce

Taken from www.epicurious.com/recipes/food/views/turkey-brie-and-cranberry-panini-375349 (may not work)