1/2 cup cranberry relish or jellied cranberry sauce
2 Tbsp. FRENCH'S® Spicy Brown Mustard
1 tsp. Brown sugar
8 slices crusty white or sourdough bread
8 tsp. unsalted butter
2 cups shredded or sliced cooked turkey
1 cup arugula
1 cup FRENCH'S® French Fried Onions
COMBINE cranberry relish, mustard and sugar in small bowl; set aside.
ASSEMBLE sandwiches: Butter one side of each slice of bread. Place 4 slices, buttered side down, on a work surface. On each slice, spread about 2 tbsp. of the mustard mixture. Layer each with 1/2 cup turkey, 1/4 cup arugula and 1/4 cup French Fried Onions. Top each sandwich with 1 slice of bread, buttered side up.
HEAT panini or electric grill pan on medium-high. Cook sandwiches on covered grill until bread is toasted, about 8 min. Serve warm.
Tips: If you don't have a panini press, cook the sandwiches on a griddle or skillet. Press down on sandwiches using a heavy skillet. The cranberry-mustard can be prepared ahead. Cover and refrigerate up to 4 days. Recipe courtesy of Jennifer Chandler.