3 ounces NatureBox Sun-Dried California Peaches, roughly chopped
1 garlic clove, minced
1/2 small yellow onion, thinly sliced
1 cup water
1/4 cup apple cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
For the Panini:
12 slices crusty bread
Nonstick cooking spray
6 tablespoons country Dijon mustard
12 slices roasted turkey breast
6 ounces Brie cheese, thinly sliced
1-1/2 cups arugula
Make the Peach Chutney: In medium saucepan, combine all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 25 minutes or until most liquid is absorbed. Let cool. This step can be done up to 1 week in advance. Store chutney in airtight container in refrigerator until ready to use.
Make the Paninis: Spray 1 side of each bread slice with cooking spray. Spread opposite side of 4 bread slices with mustard. Over mustard, place turkey, brie, Peach Chutney and arugula. Place remaining bread slices, sprayed side up, over arugula.
Preheat panini press or pan over medium heat. Cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side, pressing down occasionally with large spatula.