|Recipe courtesy of This Mama Cooks|
2 tablespoons light agave nectar
8 slices sourdough bread (gluten free or organic)
12 slices leftover turkey
1 cup shredded low fat Jarlsberg cheese
2 tablespoons buttery spread
To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).
Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.
Spray sandwiches with a little buttery spread and place in a preheated Panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)
Cut into 4 triangles and place on a serving tray.
Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.