Day After Thanksgiving Panini
A crisp, cheesy panini stuffed with melted cheese, roasted turkey, mashed potatoes, dressing, and cranberry sauce for sweet-tangy contrast. Ready in about 28 minutes, this is an easy way to turn Thanksgiving leftovers into a hearty lunch or casual holiday meal served with warmed pan gravy for dipping.
Equipment
- â–¢Panini press, or grill skillet, or large skillet
Ingredients
- 8 slices bread sliced
- 8 slices cheese such as Provolone, Swiss, or Gruyere
- 3 cups dressing warmed
- 1 cup cranberry sauce
- 2 cups roasted turkey warmed, sliced
- 1 cup mashed potatoes warmed
- 2 tbsp oil olive oil or vegetable
- 4 tablespoons unsalted butter softened, or melted
- homemade pan gravy warmed, for dipping
Instructions
- Place 4 slices of bread on a cutting board. On each slice, layer cheese, warmed dressing, cranberry sauce, warmed sliced turkey, and warmed mashed potatoes; add another layer of dressing and cheese, then top with the remaining bread.
- Preheat a panini press, or heat oil in a grill pan or large skillet over medium-high heat.
- Butter the top slice of bread for each sandwich, then carefully transfer the sandwich to the panini press, grill pan, or hot skillet, butter-side down.
- If using a skillet or grill pan, optionally weigh the sandwich with a heavy skillet and cook for 2 to 3 minutes. Check the underside: if browned, add butter to the top layer of bread and carefully flip. If not browned, cook another minute or so until browned, then flip. (No need to do this step if using a panini press.)
- Remove from the skillet or press, slice, and serve with warmed pan gravy for dipping.
Notes
Notes
Use your favorite type of sandwich bread. We love sourdough. Don't get too thinly sliced bread. Thicker is better, but not too thick, if cutting yourself.
Heat all the filling ingredients briefly in the microwave before assembling the panini.