6 tbsp cherry jam (or you can use leftover cranberry sauce, if preferred) 1 canned chipotle pepper, seeded and chopped 1 tbsp adobo sauce 4 ciabatta rolls, sliced 4 oz brie cheese, sliced 6 oz roasted turkey, sliced 1 large ripe pear, sliced and cored 3/4 cup fresh spinach leaves
Preheat a panini press, large grill pan, or skillet over medium-high heat.
In a small bowl, whisk together the cherry jam, chipotle pepper, and adobo sauce.Divide the cherry-chipotle sauce evenly between the four ciabatta rolls, spreading the mixture on both the top and bottom halves.
On the bottom half of each roll, layer the brie cheese, turkey, pear slices, and spinach leaves. Top with other halves of the rolls.
Place the sandwiches on the panini grill or pan, working in batches if necessary. (Note: If using a grill pan or skillet, place a brick wrapped in tinfoil on top of the sandwiches.) When the bread is toasted on both sides and the cheese is melted, remove the sandwiches from the panini press, cut in half, and serve immediately.