1. Preheat a nonstick skillet or griddle over medium heat.
2. Butter one side of each bread slice; place ½ of the bread slices buttered-side down on the preheated skillet.
3. Spread mayo on bread slices in the skillet; top evenly with spinach, apples, cheese and turkey.
4. Place remaining bread slices on top, buttered-side up.
5. Cook sandwiches on first side until bottom is dark golden-brown (about 2 min.); flip and repeat. If needed, reduce heat slightly and continue cooking, flipping occasionally, until cheese is melted and hot.
6. Cut each sandwich in half on the diagonal; serve immediately.

CRANBERRY MAYO: In a small mixing bowl, stir 1 tsp. freshly grated lime zest, 1 tsp. freshly squeezed lime juice and 2 tbsp. finely minced dried cranberries into ¼ cup mayonnaise. Season to taste with kosher salt and freshly ground Kowalski’s Black Peppercorns. Use immediately or store in the refrigerator, covered, for up to 2 days. Makes ¼ cup.

Find It!

• Panettone is available seasonally in the Bakery Department.