Last year, I rolled with the turkey empanadas to make use of our leftovers. Those were awesome, but I was sitting on a lot of food and was unsure of the best way to plow through it.
Sure, The Sister took some back to Strong Island and we all have been grabbing pinches of turkey meat and tucking it into our lip like it was Red Man. But, how many times can you eat the same reheated turkey buffet before it gets boring?
In an effort to test The Wife’s limits of carbohydrate digestion, I thought about a panini. Why couldn’t the stuffing, potatoes and turkey work between two slices of bread?
I’ll tell you why. After a couple of days in the refrigerator, all of that food is getting dried out. You need something in the middle to bind things together. That’s why you see a little orange in the middle of the sandwich. We worked in a mild cheddar to melt and lock everything up.
And, speaking of locking things up, we have officially locked up our leftovers and put the bow on this year’s Thanksgiving.
Thanksgiving Leftovers Panini
By Jared Paventi
- Two thin slices of Italian bread
- 1 tbsp. olive oil
- 1 tsp. herbes de provence
- Mashed potatoes
- Stuffing (or dressing, depending on what you call it)
- One slice of deli-sliced mild cheddar cheese
- Sliced turkey
- Turkey gravy
JARED’S NOTE: Measures are totally subjective here.
Lay two slices of bread next to one another. Whisk together the oil and herbs. Using a pastry brush, lightly brush the top sides of each slice of bread.
Flip one slice over and spread a thin, even layer of mashed potatoes. Take a soup-spoonful of stuffing in your hand and flatten it to the length of the bread. Layer it on the potatoes.
Spread out a handful of turkey on the bread and top with a slice of cheese. Top with the other slice of bread.
Set on a preheated panini press and cook 8 to 10 minutes. Serve with a bowl of reheated gravy on the side.