How can people say they don’t like Thanksgiving leftovers? Turkey sandwiches on a homemade roll? Yes, please. I actually prefer little sandwiches to a big plate of turkey. In my family, it’s a tradition to all stand around in the evening and snack on turkey sandwiches in the kitchen. Thanksgiving and Christmas are two of the extremely rare times I’ll actually eat mayo by itself, as in not in the form of ranch or caesar dressing. I decided to step up the turkey sandwich game this year with a panini to include all my Thanksgiving faves. I’ve done this before, but now I’ve documented it and am sharing it with you. Don’t let all this wonderful food good to waste. Calories don’t count again until the Monday after Thanksgiving.. so eat up!
For this leftover Thanksgiving panini recipe, start by heating up a skillet on a stove over medium high heat. Or, use a sandwich maker. Mine was actually too thick to use my sandwich maker, so I used a skillet. Start with two slices of sourdough bread for every one sandwich you’ll be making. I snagged some sliced rosemary sourdough bread at Whole Foods that worked perfectly. Butter one side of each slice or do like me and use Earth Balance olive oil spread, because its a little better for ya. Put the buttered side down and spread cranberry sauce (or jelly) on each slice. Next, add cheese on one slice. Lots of cheese. I used brie and chipotle cranberry cheddar. Yeahhhuh. On the same slice, add several slices of turkey and finally add stuffing. Put the other slice on top, cranberry side down and buttered side up. Cook on both sides until cheese is melted and bread is golden and toasted. Serve with gravy because you’re crazy and you can work it off later, but for now you have to just live.
- 2 slices of sourdough bread
- butter or Earth Balance spread
- 3 Tablespoons of cranberry sauce (or jelly)
- Brie cheese
- Chipotle cranberry cheddar cheese
- 2 large slices of turkey (or as much as desired)
- 4 Tablespoons of dressing
- Gravy for dipping
- Heat a sandwich maker or large skillet over medium high heat.
- Butter one side of each slice of sourdough bread.
- Place the butter side face down and spread cranberry on the other side of each slice.
- On one side, add cheese, turkey, and dressing.
- Put the other slice of bread on top, cranberry side down and buttered side up.
- Place in skillet or sandwich maker and cook on each side until cheese is melted and the bread is golden brown and toasted.
- Serve with gravy and enjoy!