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grilled sharp cheddar cheese panini with cranberry mustard and arugula

  • Yield: 4 servings 1x


Units Scale


  1. Stir together the cranberry sauce, mustard, and rosemary in a small bowl. Spread the cranberry-mustard sauce over 4 slices of the bread. Top with the cheese slices. Add the remaining bread slices to form sandwiches. Spritz both sides of the sandwiches with cooking spray*.
  2. Preheat a panini grill to medium-high. In batches, place sandwiches into the grill. Grill until golden brown and the cheese is melted, about 5 minutes.
  3. Slice the paninis in half, if desired, stuff with the arugula, and serve immediately.


Per serving: 390 calories, 16g total fat, 9g saturated fat, 0g trans fat, 45mg cholesterol, 620mg sodium, 40g total carbohydrate, 4g dietary fiber, 13g sugars, 17g protein

Add 1 ounce thinly sliced turkey breast (like roasted holiday leftovers!), generously seasoned with black pepper, or add 2/3 ounce extra-thinly sliced prosciutto between the cheese slices into each sandwich before grilling. Each sandwich will provide 430 calories—and be extra satisfying, naturally.

*Fill a Misto or other culinary spray bottle with extra-virgin olive oil.


  • Serving Size: 1 panini