If you have lots of leftover food from Thanksgiving, try this easy turkey panini recipe, made with turkey, thyme, cranberry sauce and melty provolone cheese
Servings 1 person
- 3 ounces sourdough bread 2 slices sliced about ½ inch thick
- 1 tablespoon mayonnaise
- 3 ounces turkey breast
- 2 tablespoons cranberry sauce
- 1 slice provolone cheese
- 1 tablespoon fresh thyme leaves
Heat a panini press or skillet to medium high heat.
Spread the mayonnaise on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey breast on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese.
Cover the sandwich with the other slice of bread.
Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes.
Slice the sandwich in half and serve immediately.
Storage: I would recommend consuming the sandwich right when it is made. However, you can store any leftovers in an airtight container in the fridge for one day. To reheat, place is back in the panini maker or in a toaster oven for 1-2 minutes until it's warm and the cheese has melted.
Substitutes: For best results, follow the recipe as is. However since it's a leftover turkey sandwich, there is so much room for customization to make it your own.
Equipment: It’s so fun to make sandwiches in my panini press. I have the Cuisinart 5-in-1 Griddler – pretty much a magic appliance in the my kitchen that does so much! If you don't have a panini grill, you can use a skillet and cook the sandwich for 2 minutes per side, pressing down with a spatula as you cook.
Calories: 577kcal | Carbohydrates: 62g | Protein: 36g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 955mg | Potassium: 395mg | Fiber: 3g | Sugar: 14g | Vitamin A: 580IU | Vitamin C: 11.2mg | Calcium: 289mg | Iron: 4.8mg