Description
This Thanksgiving Leftovers Panini recipe is the perfect way to transform your holiday leftovers into a delicious, warm sandwich. Combining slices of turkey, cranberry sauce, stuffing, and Muenster cheese pressed between buttery bread, this panini offers a comforting and flavorful meal that’s quick to prepare. Served with warm turkey gravy for dipping, it’s an ideal way to enjoy your Thanksgiving favorites in a new, satisfying way.
Ingredients
Scale
Sandwich Ingredients
- 4 slices ciabatta, sourdough, or good quality bread
- 2 Tablespoons butter
- 1 ½ cups leftover sliced turkey, warmed
- ½ cup cranberry sauce
- 1 cup leftover stuffing/dressing, warmed
- 4 slices Muenster cheese
For Serving
- 1 cup leftover turkey gravy, warmed
Instructions
- Prepare the Cooking Surface: Heat a panini press or a large skillet over medium heat. Lightly grease it with non-stick cooking spray to prevent sticking.
- Assemble the Paninis: Butter one side of each of the 4 bread slices. On the unbuttered side of 2 slices, evenly layer the warmed turkey slices, spread cranberry sauce over the turkey, add the warmed stuffing or dressing, and then place 2 slices of Muenster cheese on top. Cover each with the remaining buttered bread slices, butter side out, to form two sandwiches.
- Cook the Paninis: Place both assembled sandwiches onto the preheated panini press or skillet. Cook for 2 to 4 minutes, or until the cheese is fully melted and the bread turns a crispy, golden-brown. Once done, transfer the paninis to plates.
- Serve: Serve the paninis immediately while hot, with warm turkey gravy on the side for dipping to enhance the flavor and keep the sandwiches moist and savory.
Notes
- Use day-old bread for better toasting and crunch.
- If you don’t have a panini press, a heavy skillet and a weighted lid or foil can be used to press the sandwich down while cooking.
- Adjust the amount of cranberry sauce to your taste for sweetness.
- For a vegetarian option, substitute turkey and stuffing with grilled vegetables and use vegetarian gravy.
- Leftovers can be wrapped tightly and refrigerated for up to 2 days; reheat in a panini press or skillet for best results.
