For compote, combine onion and water in a medium saucepan over medium heat. Bring to a boil. Meanwhile cut ½ cup (125 mL) of cranberries in half; set aside. Stir remaining cranberries, red wine, sugar, apple and ginger into onions. Add cinnamon stick.

Bring to a low boil, stirring frequently. Adjusting heat as needed, briskly simmer mixture, uncovered, for 15 minutes. Stir in reserved cranberry halves; simmer another 5 minutes. Cool, cover and refrigerate until needed. (Compote will yield approx. 2 cups and can be made 2 to 3 days ahead.)

Butter one side of each slice of bread.

On reverse of buttered side of one slice, spread mayonnaise and dijon mustard. Top with brie (to cover full width of bread), cranberry compote, arugula and turkey. Place second slide of bread on top, buttered side up.

Heat stovetop grill pan with cast iron panini press (or preheat electric panini press) over medium heat.

Add duck fat or olive oil to hot grill pan and replace cast iron panini press. Place sandwich, buttered side down, on the greased grill pan and top with panini press. Grill for 1 minute or until bottom side of sandwich is nicely toasted and brie is melty. Remove panini press and carefully flip. Replace panini press and cook for an addition minute.

Remove sandwich from pan, slice in half and serve immediately - ideally alongside your favourite Pumpkin Beer, I like Great Lakes Brewing Saison DuPump.