White Pattern

Super Smoked Panini French Bread

This smoked sausage panini on French bread with Dijon mustard and tangy cranberry sauce is the recipe for a lunchtime favorite.

Smoked Sausage
  • 10min
  • 10min
  • 7
  • 4
  • 1 package Smoked Sausage
  • 8 slices Italian bread
  • 2 tablespoons butter or margarine, softened
  • 4 teaspoons Dijon mustard
  • 1/2 cup whole berry cranberry sauce
  • 4 slices Gouda cheese
  • 1 ripe Bartlett pear, cored and cut into thin slices
  1. Cut sausage into 4 equal lengths, then cut each section lengthwise, but not all the way through, so sausage lies flat.  Cook sausage on preheated panini grill or large non-stick skillet until browned and heated through.
  2. Spread butter on one side of each bread slice.  Turn slices over and spread with Dijon mustard and cranberry sauce.
  3. For each sandwich, layer one split sausage section, several pear slices and a slice of cheese.  Top with bread slice, buttered side facing up.
  4. Grill sandwich on panini grill about 4-5 minutes or until crisp and golden brown.