The perfect Boxing day lunch – Turkey & Brie Panini

turkey & brie

I overindulged on Christmas day and now feeling suitably bloated.  My fridge is full of left overs so this my Boxing day lunch, followed by a brisk walk with family to say ‘Merry Christmas’ to neighbours…  (Although I am sure many were woken by the kids going crazy Christmas Day morning :))

Turkey & Brie Cranwich

This recipe is from Jason & Shawanda and their homemade cranberry-apricot chutney is the star of this turkey and brie panini and worth taking the time to make it (however as the shops are closed you may need to improvise 🙂 )


  • For the cranberry apricot chutney:
    • 1 Tbsp olive oil
    • 1/3 cup chopped yellow onion
    • 1 spicy red pepper, seeded and chopped (optional; I used a red serrano)
    • 1 clove garlic, minced
    • Juice of 1/2 lemon
    • Juice of 1 orange
    • 1 tsp worcestershire
    • 3 Tbsp brown sugar (more if desired)
    • Pinch of ground ginger
    • 12 oz bag of cranberries
    • 12-15 dried apricot rounds, chopped
    • 1 cup water
    • Pinch of salt
  • For the sandwich:
    • Sturdy bread
    • Sliced turkey
    • Slices of brie from a small wheel
    • Cranberry-apricot chutney
    • Handful of salad greens
    • Olive oil


  1. To make the chutney, heat olive oil in a sauce pan over medium heat.
  2. Add onion and pepper (if using), and cook ~3 minutes, until the onions have softened.
  3. Add the garlic and cook 1 minute more.
  4. Add the remaining chutney ingredients to the pan and bring to a boil, let cook covered for ~10 minutes until the cranberries have softened and then remove the lid and cook until nearly all of the liquid has cooked away, about another 10-15 minutes.
  5. Taste for sweetness and add another tablespoon or 2 of sugar, if you think it needs it (I was looking for just enough sweetness to take the edge off the cranberries).
  6. Let cool and then transfer to a jar or bowl and keep in the refrigerator (will last a good 2 weeks).
  7. To assemble the sandwiches, heat your panini maker or grill pan to high.
  8. Lightly brush the outside of the bread slices with olive oil and the inside with a generous smear of chutney.
  9. Pile turkey, brie, and salad greens on top and grill until golden brown.

Image & recipe source:

Find out more about Jason and Shawanda

About Olympian Stuart McIntosh - My Fitness Mentor

2000 & 2004 Olympian. Elite Sport Coach and Personal Trainer. Urbanist
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