Tofurky Panini

I adapted this recipe to make it vegetarian.  It was a hit!  The original recipe called for 'wichcraft cranberry-apricot chutney spread from Williams-Sonoma, which I could not obtain; however I think that it would have been delicious.  You could get adventurous and try an apricot preserve possibly.  Since I didn't have the sandwich spread, I instead made a few improvisations which I think still made a good sandwich.

Ingredients:

Artisian bread, cut diagonally into slices

Tofurky brand Peppered deli-style slices (2-4 slices per sandwich)

1 oz blue cheese

1 tsp Vegenaise dairy/egg-free mayo

1 tsp dijon mustard

1/4 cup arugula

Earth Balance buttery spread

Directions:

Slice 2 pieces of bread to make one sandwich.  Spread Vegenaise on one slice of bread and dijon mustard on the other slice.  Top with Tofurky and a light sprinkling of blue cheese.  Build sandwich.  On the outside of the bread slices spread a thin layer of Earth Balance.  Place sandwich on a panini press and grill until lightly browned on both sides and warmed through.  Open sandwich and place in some fresh arugula.  

I served with a tossed garden salad for a complete meal.

Recipe adapted from: http://www.williams-sonoma.com/recipe/turkey-panini-with-blue-cheese-and-cranberry-apricot-chutney.html?cm_src=SEARCH_FEATURELIST%7C%7CNoFacet-_-NoFacet-_-Feature_Recipe_Rule%7CTop%20Marketing%20Thanksgiving%20Collection%20-%20copy-_-&cm_re=OnsiteSearch-_-SCHBillboard-_-SEARCH_FEATURELIST

•