Turkey Panini with Apricot-Cranberry Mostarda

If you haven’t made mostarda, you must try it.  This wonderful condiment enhances the flavor of food especially cheese. I used ciabatta bread from La Brea Bakery which I purchase at my local grocery store.

Apricot-Cranberry Mostarda

  • 1 cup dried apricots
  • 1 cup dried cranberries (craisins)
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup garlic whole grain mustard
  • Salt to taste

Add the apricots, cranberries, vinegar, water and sugar to a sauce pan and heat up the ingredients for 5 minutes. Transfer the mixture to the food processor. Scoop it into a bowl and add the mustard and salt. Chill and store in the refrigerator.


Apricot-Cranberry Panini

  • 1 loaf ciabatta bread
  • 3 slices provolone cheese
  • roast turkey meat for one panini
  • 2 Tbsp prepared mostarda

Slice the ciabatta bread for one panini. Spread the mostarda on the inside of the bottom and top of the bread. Place the turkey and cheese inside the bread and heat in a panini maker. I use a Breville panini press. It took about 8 minutes to grill and melt the cheese. If you don’t own a panini press, grill the sandwich in a frying pan the way you would prepare a grilled cheese sandwich. Be careful not to use too much mostarda or it will spew out and make a mess. Slice the panini in half and serve.




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