INGREDIENTS

• 3 tbsp butter, at room temperature
• 1/4 cup Dijon mustard
• 12 slices sourdough bread
• 1 large avocado, halved, pitted, peeled and thinly sliced
• 1 1/2 cups arugula
• 6 slices Kentucky Legend Quarter Sliced Turkey
• 1/2 cup cranberry sauce
• 3/4 cup crumbled goat cheese

DIRECTIONS

1. Butter outside slices of bread. Spread Dijon mustard over inside of 6 slices of bread. Top with avocado, arugula, turkey slices, cranberry sauce and goat cheese. Cap with remaining slices of bread, so butter sides face the outside.
2. Preheat panini press according to manufacturer’s instructions. Grill sandwiches in a panini press for 3 to 5 minutes or until bread is toasted and filling is heated through.

Tip: Alternatively, pan-fry sandwich in a heavy-bottomed skillet set over medium heat, turning once, and pressing down with a spatula until bread is toasted and heated through.