Directions

Cranberry Chutney:

1. Saute ginger and shallot with oil in a saucepan over medium heat until lightly browned.
2. Add cranberries, sugar, orange juice, zest and red wine vinegarl saute over medium heat until most berries burst and sauce thickens.
3. Season with salt and pepper and let cool.*
4. On an open ciabatta bun layer chutney, turkey breast, Brie cheese and arugula. Grill on a Panini press until cheese is melted and sandwich is warm and toasted.

*TIP: Try doubling or tripling the cranberry chutney recipe to serve with your holiday turkey dinner.