Enjoy this recipe from Big Book of Home Cooking .
Submitted by: from
1⁄4 c. whole-berry cranberry sauce
2 to 3 t. prepared horseradish
2 T. mayonnaise
4 -1⁄2-inch-thick large slices ciabatta bread
4 -3⁄8-inch-thick slices cooked turkey breast or
salt and pepper to taste
4 slices provolone cheese
4 slices bacon, crisply cooked
1-1⁄2 T. olive oil
Optional: mixed salad greens
Preheat panini press according to manufacturer’s instructions. Combine cranberry sauce and horseradish, stirring well. Spread mayonnaise on
one side of each slice of bread. Spread cranberry horseradish sauce on 2 slices of bread; top each sandwich with 2 turkey slices and sprinkle with salt and pepper. Arrange 2 cheese slices on each sandwich; top with 2 bacon slices. Cover with tops of bread, mayonnaise side down. Brush tops and bottoms of sandwiches with olive oil. Cook 3 minutes or until cheese begins to melt and bread is toasted. Serve hot. Garnish with mixed salad greens, if desired. Makes 2.