I love sammiches (that’s what I like to call sandwiches). I always have. I think maybe it’s my east coast roots. Its hard to get away from 25 years of hoagies and cheese steaks. So naturally, one of my favorite things to make is a sandwich. And usually I make them grilled or panini style. There’s just something so wonderful and comforting about a warm, yummy sammich.
Conversely, I really don’t like Thanksgiving leftovers. I feel a little guilty admitting it, but for whatever reason, I just don’t like them. I think it’s the turkey I don’t like. Anyway, this year, I was determined to not waste any of the delicious food I’d spent so much time preparing, so I’ve been on the hunt for some recipes. I ended up trying 3 different recipes (we had lots of leftovers), all of which I’ll write about over the next few days in case you’re still trying to figure out what to do with your leftovers. Though it’s been a week, so you better do something quick cuz I would imagine your turkey will soon start to stink.
My hero, the Pioneer Woman, posted a recipe for a turkey-swiss panini as an option for using Thanksgiving leftovers this year. And as you can imagine, this immediately piqued my interest. So a few days ago I made it, and it was good, as PW recipes always are. But today, I still had just a few pieces of turkey still left so I decided to try again, this time tweaking it to my personal taste preferences. Oh. My. Delicious-goodness. It seriously was the best sammich I ever made. I wolfed mine down in record time, then turned on my husband.
“Are you going to finish that?” I asked.
“Yes,” he mumbled, mouth full, turning away from me to guard what remained of that wonderful sammich. Lucky for him too, because I would have tried to steal it.
To make my Amazing Turkey-Cranberry Panini, I used the following ingredients: Sprouts Sourdough Bread (this seriously is the best bread in the entire world; I could it eat at every meal) (and sometimes I do…), leftover Thanksgiving turkey, Gramma Nadine’s cranberry jello salad, pepperjack cheese, avocado, apricot jam, dijon Mustard, and of course, butter. I like lots of cranberry and cheese, so I loaded up on those. And I try to add avocado to every sammich I make because avocado is wonderful. I assembled everything and plopped that baby down on my hot panini pan until it was a beautiful buttery-gold and the cheese was starting to ooze out the sides. And I just have to say it again…it was amazing. Sweet, salty, tangy and just slightly spicy. Crispy and chewy at the same time, with just a little bit of crunch from the walnuts in the cranberry jello.
I’m actually sad my Thanksgiving leftovers are all gone.