Turkey Panini with Onion-Cranberry Marmalade

Cider vinegar and tart cranberries give this sweet caramelized onion marmalade a tangy zip.


  • 4 slices (3⁄4 inch or 2 cm thick) multigrain bread
  •  Vegetable oil
  • 4 slices (1/2 ounce or 15 g each) Havarti cheese
  • 4 ounces (125 g) thinly sliced deli mesquite turkey (6 slices)
  •  Onion-Cranberry Marmalade (see Cook's Tip)
  • 1/4 small Granny Smith apple, cut into eight thin slices


  1. Lightly spray one side of bread slices with oil; arrange bread, oil side down, on Cutting Board. Top two bread slices with half of the cheese, turkey, marmalade and apple slices. Top with remaining cheese and bread slices, oil side up.

  2. Heat Grill Pan over medium-low heat 5 minutes. Place sandwiches onto pan; top with Grill Press. Cook 3-4 minutes or until grill marks appear and cheese is melted, turning once.


  • 2  servings

Nutrients per serving:

Turkey Panini with Onion-Cranberry Marmalade: Calories 510, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 55 mg, Carbohydrate 63 g, Protein 27 g, Sodium 1120 mg, Fiber 5 g

Mediterranean Turkey Panini: Calories 360, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 29 g, Protein 23 g, Sodium 1490 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

Turkey Panini with Onion-Cranberry Marmalade:  4 starch, 2 high-fat meat (4 carb)

Mediterranean Turkey Panini:  2 starch, 2 1⁄2 medium-fat meat (2 carb)

Cook's Tips:

Mediterranean Turkey Panini:  Lightly spray one side of 4 Italian bread slices with oil; arrange bread oil side down on Cutting Board. Spread bread with 2 tablespoons plain hummus. Top each of two bread slices with 1 slice Provolone cheese, 2 ounces sliced deli turkey, 1⁄4 cup fresh baby spinach leaves, 2 tablespoons pitted chopped kalamata olives and 2 tomato slices. Top with 2 additional slices Provolone cheese and remaining bread slices, oil side up. Cook as directed in Step 2 (above).

Onion-Cranberry Marmalade: Pour 2 tablespoons hot water over 1⁄4 cup sweetened dried cranberries in Prep Bowl; let stand 5 minutes. Meanwhile, heat 1 teaspoon vegetable oil in (8-in.) Sauté Pan over medium heat; add 1 cup thinly sliced onion. Cook and stir 5 minutes or until onion softens and begins to caramelize. Add 2 tablespoons cider vinegar; stir to loosen browned bits from bottom of pan. Add 2 tablespoons orange marmalade, cranberries and any liquid from soaking. Bring to a boil; reduce heat and simmer 1 minute. Remove from heat; cool slightly.


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