turk'y cutlet holiday panini

turk’y cutlet holiday panini

yield: 4 servings

turk’y cutlet holiday panini

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roasted sweet potatoes

  • 2 large sweet potatoes, sliced into 1/2" rounds
  • cooking oil spray
  • 1/8 tspwhite pepper
  • 1/8 tspsalt

seared brussel sprouts

  • 1 Tbsp coconut oil
  • 1 1/2 cups brussel sprouts, thinly sliced
  • 1 cup white onion, slivered
  • 1/4 cupcoconut bacon (Phoney Baloney's)
  • to tastesalt & pepper

cranberry relish

  • 1 1/2 cups cranberries
  • 1/2 cup orange juice
  • 1 Tbspsugar

garlic herb buttered bread

  • 3 Tbsp vegan butter, melted
  • 1/4 tsp garlic powder
  • 1/8 tsp dried thyme
  • 1/8 tsp dried sage
  • 1/8 tspdried parsley
  • pinchsalt
  • 8 slicesthick, crusty bread


  • 1 pkg gardein turk'y cutlets and gravy
  • 2 cupsbaby arugula

turk’y cutlet holiday panini


Roasted Sweet Potatoes
Preheat oven to 375F and spray a thin coat of oil onto a baking sheet. Place sweet potato rounds onto sheet, spraying them lightly with oil and sprinkling salt & pepper over them. Roast for 15 minutes, flip them over, and roast for 10 more minutes. While they are roasting, start on brussels and cranberry relish.

Seared Brussels Sprouts
Warm the coconut oil in a large saute pan over medium heat. (Start cranberry relish in a small pan at the same time) Once hot, add brussels and onion slivers to the pan. Sear the brussels for 2-3 minutes, then stir and sear again. Continue this until the onions are translucent and the brussels have browned and reduced in size.

Stir coconut bacon into the brussels, and season with salt and pepper, to taste. Move mixture to a bowl and set aside. Keep the pan on the stove for the cutlets.

Cranberry Relish
In a small pan, bring the cranberries, orange juice and sugar to a simmer over medium heat. Cover partially with a lid, and cook mixture down for 10 to 15 minutes, stirring occasionally. Once all of the cranberries have popped and you have mushed them a bit with your spoon, cook until the mixture is thick, and set aside.

Garlic Herb Buttered Bread
In a small dish, whisk together the vegan butter, garlic powder, thyme, sage, parsley and salt. Use a brush to paint a thin layer onto both sides of each piece of bread.

Following the directions on the package, prepare the turk’y cutlets and gravy. Once cooked, divide the gravy between four ramekins for serving with each sandwich.

To assemble the paninis, start with a four pieces of bread (this will be the bottom), place a turk’y cutlet onto each piece, divide sweet potatoes, brussels sprouts, cranberry relish and arugula between the four sandwich and top with remaining pieces of bread.

Place one or two sandwiches at a time into a panini press (depending on the size). Heat until grill marks are visible, then carefully remove and plate with a serving of gravy. Repeat until all sandwiches are panini-ized. 😉 Serve immediately!

***This recipe was created by our friend, Vegan Yack Attack!