Pilgrim Panini Dip Sandwich

Serve sliced turkey and provolone Panini style or just grill on sliced bread, and you have a turkey version of a 'French Dip' sandwich. Serve the dip in wide mouthed bowls and dip the sandwich into the sauce (which is our version, adapted from Alton Brown's Cranberry Dipping Sauce). It's warm and sweet and spicy and hey!.... that's my dip your dippin into, get your own!

• Ready In: 30 mins
• Serves: 6

Ingredients

• Dip

• 1 (12 ounce) can cranberry sauce (gelatine, not whole berry)
• 1  cup  orange juice
• 1  cup ginger ale
• 2  tablespoons light brown sugar
• 1⁄4 teaspoon salt

• Sandwich

• 12  slices  whole wheat bread (or hoagie rolls)
• 2  lbs  roasted turkey breast, shaved
• 6  ounces provolone cheese (12 slices)

Directions

1. Combine all Dip ingredients in a saucepan, and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 25 minutes or until liquid is reduced by half. Meanwhile, make the sandwiches and grill.
2. Serve the dip in small (wide mouthed) individual dishes next to each guests plate along with the panini.