Day After Thanksgiving Panini

Course: lunch

Cuisine: American

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: people

Calories: 328kcal

Author: Kris Longwell

This Day After Thanksgiving Panini is just sublime. Use your favorite leftovers from the feast from the day before. It doesn't get much better than this!

Print Recipe

Equipment

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 tbs oil olive oil or vegetable
4 tablespoon unsalted butter softened, or melted
homemade pan gravy wamred, for dipping

Instructions

On a cutting board, place 4 slices of bread. To the bread, layer cheese, dressing, cranberry sauce, turkey, mashed potatoes, another layer of dressing, and another layer of cheese. Top with the remaining bread.
8 slices bread, 8 slices cheese, 3 cups dressing, 1 cup cranberry sauce, 2 cups roasted turkey, 1 cup mashed potatoes
Turn on a panini press, or heat oil in a grill pan, or a large skillet over medium-high heat.
2 tbs oil
Butter the top slice of bread for each sandwich. Carefully transfer the sandwich to the panini press, grill pan, or hot skillet, butter-side down.
4 tablespoon unsalted butter
If desired, add a heavy skillet to the sandwiches. Cook for 2 to 3 minutes. Check the underside of the sandwich. If brown, add butter to the top layer of bread, then carefully flip. If not browned, let cook for another minute or so, until browned. Then flip. (No need to do this step if using a panini press).
Remove from the skillet, slice, and serve with warmed gravy at once.
homemade pan gravy

Video

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.

Nutrition