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1
Preheat the oven to 350 degrees F.
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2
Generously season the turkey breast with salt and pepper.
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3
On a sheet pan fitted with a rack arrange the sage and thyme and put the turkey breast on top of the herbs.
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4
Put in the oven and pour the chicken broth into the sheet pan.
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5
Roast until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
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6
Remove the breast from the oven to a cutting board and cover with foil.
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7
Allow to rest for 15 minutes before slicing.
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8
For the Cranberry Mayo:
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9
In a small bowl mix together the cranberry sauce, mayonnaise, sour cream, mustard, hot sauce and chives.
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10
Cover and refrigerate until ready to use.
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11
Lightly butter 1 side of a slice of bread and put the buttered side down, on a sheet pan lined with waxed paper.
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12
Spread a little of the Cranberry Mayo onto the bread and top with some of the sliced turkey.
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13
Top with a tablespoon of stuffing and spread a little bit more of the Cranberry Mayo on top of the stuffing.
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14
Top with half a slice of cheese.
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15
Lightly butter another slice of bread and put the buttered side up, on top of the sandwich.
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16
Repeat with remaining ingredients.
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17
Working in batches, put the sandwiches into a preheated panini press and cook until the cheese is melted and the bread is lightly browned and crispy, about 4 minutes.
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18
Stove Top Instructions: Working in batches, put the sandwiches in a large skillet over medium heat and cook until bread is browned and crispy and the cheese is melted, about 3 to 4 minutes per side,
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19
Arrange the sandwiches on a serving platter and serve.
