TURKEY/ CRANBERRY/ DRESSING PANINI
After the ball - when it is quiet again - and we would like another taste of the turkey - try one of these sandwiches! They are great, taken from NapaStyle Inc. & then tweaked. When I posted the recipe had to guess at quantites, so please adjust to your own palette.
Provided by Manami
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spread two slices of bread with thin layer of cold gravy.
- Layer the sandwiches with slices of turkey, stuffing, more gravy and cranberry sauce, to taste.
- Season with salt & pepper and top with chopped sage leaves.
- Spread a thick layer of cranberry sauce on the other slices of bread.
- Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast iron skillet or non-stick frying pan, pressing firmly on each side until golden brown.
Nutrition Facts : Calories 714.1, Fat 32.6, SaturatedFat 17, Cholesterol 62.1, Sodium 2493.9, Carbohydrate 98, Fiber 4.4, Sugar 42.6, Protein 9.7
TURKEY, CRANBERRY AND FONTINA PANINI
Many Thanksgiving devotees look forward to the leftover turkey sandwiches as much if not more than the main meal itself. Assemble these sandwiches ahead of time and all you'll need to do is heat up a skillet for a warm, satisfying winter supper in minutes.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
- Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
- To serve, slice each sandwich on the diagonal and serve warm.
TURKEY AND CRANBERRY PANINI
A great way to use up left over turkey and cranberry sauce. This is an OceanSpray recipe that was posted in the Houston Chronicle. Very yummy! What's more American than turkey and cranberry sauce. This recipe represents the Southwestern region of the US because of chile and monterey jack cheese.
Provided by PanNan
Categories Breads
Time 20m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Stir cranberry sauce, mayonnaise and chipotle chile in a small bowl until well-mixed.
- Spread cut surfaces of bread with cranberry mixture; place 1/2 of spinach (or lettuce) on each of two slices of bread, then an onion slice each, then 1/2 the turkey each, then a slice of cheese on each; place the other two slices of bread on top of each stack and slightly flatten by hand.
- Brush both outer sides of sandwiches with olive oil.
- Heat sandwiches in a panini press for about 5 minutes, or heat them in a large skillet over medium heat turning after five minutes or until the sandwich is toasted on both sides and hot throughout.
TURKEY, DRESSING AND CRANBERRY PANINI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 10m
Yield 1 sandwich
Number Of Ingredients 8
Steps:
- Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
- Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.
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- Top 4 slices of bread with 2 slices of turkey, 2 ounces of brie, 4-5 slices of apples and several spoonfuls of cranberry sauce.
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- In a skillet/frying pan, heat 1 tablespoon of oil and add sliced onion in. Sauté for 3-4 minutes on medium heat. When done, add cranberry sauce and stir it around. If the sauce is too thick, add little water (2-3 tbsp). Simmer for a minute before transferring the mixture into a bowl.
- Put the skillet back on the stove and add the remaining oil. Throw in sliced turkey breast pieces and let it brown slightly. When ready, turn off the heat.
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- Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle or panini press until sizzling.
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- Top four slices with turkey.Mix together cranberry sauce and pecans and spread over the turkey.
- Top with slices of Swiss cheese. Top with other four slices of bread with the jam/Dijon side down.Spread both sides generously with softened butter and toast in the panini press (or in a heavy skillet, pressing with a spatula as they cook.) Slice in half and serve.
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- Place one slice of bread on a cutting board and sprinkle on half of the cheese. Arrange the turkey slices on top of the cheese and then top with the cranberry sauce and spinach. Sprinkle the remaining cheese on top. Spread the honey mustard on the second slice of bread and close the sandwich.
- Heat a Panini press or a grill pan or skillet over medium heat. Brush the outside of the panino with olive oil on both sides and place it on the Panini press. Close the press and cook for 3-5 minutes until the bread is toasted and the cheese melts. If you don’t have a Panini press, place the panino on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 1-2 minutes, remove the skillet, flip the panino over and repeat the process on the second side. Cut in half and serve hot.
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- 2. In a sauté pan, heat a drizzle of olive oil over medium flame. Add the onion and cook until it beings to brown then add in shredded turkey and gravy with a touch of salt and pepper and stir. Let cool to room temperature, the mixture should be wet but not soupy.
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