Turkey, Brie, Pear & Cherry Chipotle Panini Recipe, Plus A Story of Gratitude

Have no fear, this post will indeed be about Thanksgiving feast leftovers. In fact, it will be about a panini sandwich, filled with turkey, oozing melted Brie cheese, sweet pear, and a sauce with a sweet kick – a mixture of cherry jam and smoky chipotle peppers, to be exact. However, I ask you to indulge me for a moment as I reflect on the meaning of the Thanksgiving season (at least here in my adopted home of the United States). It is a time of gratitude, of expressing our thanks for the good things in life, of spending time with family and friends.

Each year, we ask our two boys what they are thankful for. When they were very young, the objects of their gratitude were typically their most treasured stuffed animals or their favorite cookies. As they grow and mature, their understanding and appreciation of the world has expanded. This year, their lists include our family (every family member, including cats, dog, and fish were named), their friends, and “the earth”. Okay, there may have also been a mention or two of their Star Wars movies and favorite NFL quarterbacks. They are passionate about the people and things they love, innocently and honestly proclaiming their dedication. Unlike the jaded adults they live with (yes, that would be my husband and me), they express their gratitude on a daily basis, not waiting for a national holiday to reflect on the good things in life.

Last week, the boys brought home a note from school. It was a plea to all of the families to help one of their own. A 10-year old boy, only one year older than my eldest son, has been diagnosed with an aggressive form of cancer and the disease has reached an advanced stage. His one wish is to make a trip to Disneyland with his family, which his family can not afford. The school administration asked us, if we felt so compelled, to reach into our pockets and give what we could to make this young boy’s wish come true. My reaction was deep sadness for the life this boy will never get to experience and heartbreak for his parents. Apparently my husband, kids and I were not the only ones to feel that way. The community rallied and the boy’s wish will be granted. I came away thinking to myself, “Why does it take a story such as this to really appreciate my kids and to be grateful for the time I have with them?”

You can not live for almost 40 years (enter heart palpitations) without experiencing some loss and family health scares. Inevitably, at some time in the process of dealing with these situations, I make a silent promise to appreciate each day, each moment that I spend with my loved ones. For several weeks afterwards, I make a conscious effort to soak in those moments and to be vividly aware of every conversation and unspoken emotion. As time moves on, I once again become absorbed with daily problems which, in the scheme of things, are rather inconsequential. I try not to be too hard on myself, knowing that it is human nature to live in the present and to be immune to the lessons of our personal histories. That being said, I am determined to take a page from my kids’ books and to find grace and gratitude in the little things. I wish each of you a day full of family, friends, and thanksgiving, and the ability to be grateful for even the smallest gifts each day.

The sauce:

In a small bowl, stir together cherry jam, finely chopped chipotle pepper, and adobo sauce (from chipotle can).

The panini:

Preheat panini press or large grill pan or skillet.

Cut ciabatta rolls in half horizontally. Divide the cherry-chipotle sauce evenly between the four rolls, spreading on top and bottom halves.

On the bottom half of each roll, layer Brie cheese, turkey, pear slices, and spinach leaves. Top with other halves of the rolls.

Place the sandwiches on the panini maker or pan, working in batches if necessary. Close the panini press. If using a grill pan or skillet, place a brick, washed and wrapped in foil, on top of the sandwiches to emulate a panini press. When the bread is toasted and the cheese is melted, remove the sandwiches from the press, cut in half, and serve immediately.

Other turkey sandwiches:

Savory Sweet Life’s Turkey Cranberry Sandwich
Panini Happy’s Turkey Cuban Panini
Closet Cooking’s Turkey Salad Sandwich
Yum Sugar’s Turkey Sandwich with Manchego, Watercress & Pear Butter
For the Love of Cooking’s Open Faced Turkey Sandwich

Turkey, Brie, Pear & Cherry-Chipotle Panini

Sauce:
6 tbsp cherry jam
1 chipotle pepper*, seeded and finely chopped
1/2 tsp adobo sauce (from the can of chipotle peppers)

Panini:
4 ciabatta rolls
4 oz. Brie cheese, sliced
6 oz. sliced roasted turkey
1 large ripe pear, sliced
3/4 cup (packed) fresh spinach leaves

The sauce:

In a small bowl, stir together cherry jam, finely chopped chipotle pepper, and adobo sauce (from chipotle can).

The panini:

Preheat panini press or large grill pan or skillet.

Cut ciabatta rolls in half horizontally. Divide the cherry-chipotle sauce evenly between the four rolls, spreading on top and bottom halves.

On the bottom half of each roll, layer Brie cheese, turkey, pear slices, and spinach leaves. Top with other halves of the rolls.

Place the sandwiches on the panini maker or pan, working in batches if necessary. Close the panini press. If using a grill pan or skillet, place a brick, washed and wrapped in foil, on top of the sandwiches to emulate a panini press. When the bread is toasted and the cheese is melted, remove the sandwiches from the press, cut in half, and serve immediately.

Makes 4 panini.

*Canned chipotle peppers in adobo sauce can be found in the Mexican food section of most well-stocked grocery stores.

Printable recipe

Tagged as: Brie, chipotle, grilled cheese, grilledcheese, leftover, panini, sandwich, Thanksgiving, turkey