Leftover
Thanksgiving Panini!
Ingredients
2 tablespoons Dijon mustard
2 slices sourdough sandwich bread
2 slices Swiss cheese
1/3 cup shredded leftover roast
turkey
3 tablespoons leftover cranberry
sauce
1/3 cup leftover dressing
2 tablespoons leftover giblet gravy
2 tablespoons butter, at room
temperature
Cook's Note
If you use a grill pan or skillet, place a second
heavy pan or skillet on top of the sandwich to
press it.
30
|
WINTER GARDEN MAGAZINE
|
NOVEMBER 2018
Directions
Special equipment: a panini maker
1. Spread the mustard on both slices of bread, then lay a
slice of cheese on each piece. On one slice, arrange the
turkey and the cranberry sauce. On the other slice, lay
on the dressing and spoon the gravy over the top.
2. Carefully unite the two halves into one sandwich,
then spread the top side of the bread with 1 tablespoon
of the butter.
3. Invert the sandwich, butter-side down, onto a hot
panini maker (or a grill pan or skillet over medium-
low heat; see Cook's Note). Spread the top with the
remaining 1 tablespoon butter.
4. Close the panini maker and grill until the bread is
crusty and golden, the fillings are hot, and the cheese is
melted. (If using a grill pan or skillet, flip the sandwich
halfway through to grill on the other side.)
5. Pull the sandwich off the heat and slice it in half--this
sandwich is to die for!