A winner of a panini!

Yesterday saw the birth of an amazing panini combination. It started out innocently enough with some bread and smoked turkey, but suddenly my dear hubby had a flash of brilliance (this is actually a regular occurrence in the kitchen). Some friends of ours had gifted us with some dehydrated fruit recently, and this is the tale of how some of it ended up in a panini...

Turkey Blueberry Panini
Serves 2

Ingredients
4 slices GF bread, lightly toasted (toasting is unnecessary for non-GF bread)
2-4 handfuls baby spinach
4 slices smoked turkey deli meat
mayo
1-2 t. butter, melted
cinnamon
4-6 T. dehydrated blueberries
1/2 c. grated goat mozzarella cheese (can use cow mozzarella if not allergic)


Directions
Preheat panini press (I use a cast iron one) on medium heat while assembling the sandwiches. Divide the ingredients in half. On one piece of bread, spread a thin layer of mayo and lightly sprinkle cinnamon on top. On the second piece of bread, spread a thin layer of mayo, then add (in order) turkey slices, dehydrated blueberries, grated mozzarella, and spinach. Place the first piece on bread on top of the spinach. Brush the melted butter on the outside of the sandwich on both sides. Repeat for the second sandwich. Place the sandwiches in the preheated panini press, taking care to press the lid firmly into the sandwiches. Cook 3-4 minutes until golden brown. Turn sandwiches over, press lid down firmly, and cook an additional 3-4 minutes till the other side is golden brown. Remove from the panini press and enjoy!