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Turkey Panini with Fontina and Cranberry Fig Chutney

Use what’s left after the Thanksgiving feast as a starting point for a quick panini that will rival the original meal. Here, we boost the flavor of the well-loved turkey sandwich by adding melted fontina cheese, cranberry fig chutney and fresh arugula.


  • 2 slices country-style bread, each 1/2 inch (12 mm) thick
  • Olive oil for brushing
  • 1/4 cup (2 1/2 oz./75 g) cranberry fig chutney
  • 2 or 3 slices roasted turkey
  • 1 slice fontina cheese
  • 1/4 cup (1/4 oz./7 g) loosely packed arugula


Preheat an electric panini press according to the manufacturer’s instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread 2 Tbs. chutney on each slice. Arrange the turkey on one bread slice and top with the cheese. Cover with the other bread slice, oiled side up.

Place the sandwich on the preheated panini press, close the lid and cook until the bread is golden, 3 to 5 minutes. Transfer to a cutting board, open the sandwich and arrange the arugula on top. Cut in half and serve immediately. Serves 1.

Williams-Sonoma Kitchen