1 cup whole berry cranberry sauce
1 tsp cider vinegar
2 tsp olive oil
4 tsp coarse ground mustard
dash kosher salt
8 slices bread, a hearty whole-grain bread is nice if you have it
8 oz turkey breast
4 oz brie, sliced into four pieces
6 fresh sage leaves, sliced
To make the cranberry mustard, add all ingredients to a bowl and mix well. Taste and add more mustard or salt if needed.
For the sandwiches: Heat up a grill pan, or panini pan, over medium heat.
Lay out 4 slices of bread. Layer one piece of brie onto each slice and then divide up the turkey over the brie. Top each with another piece of bread and then brush or spray some olive oil over the bread, top and bottom.
Cooking two sandwiches at a time, toast each side until the bread is golden and the cheese is melty, weighing down the sandwiches as they cook, about 2 minutes per side.
Once the paninis are all toasted, pry up the top piece of bread and spoon a couple of tablespoons of cranberry mustard over the top and scatter around some sliced sage. Cut each panini in half and serve.