Turkey Dressing And Cranberry Panini Recipes

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.

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.

Steps:

• Preheat the oven broiler.
• Cut the bread into four pieces, and split lengthwise almost all the way through for four sandwiches. Spread margarine on the inside of each piece. Place on a baking sheet, cut side up.
• Toast bread under preheated broiler until lightly browned, 1 to 2 minutes. Remove pan from the oven.
• Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and bacon. Remove the remaining 4 slices of bread from the baking sheet and reserve for sandwich tops. Cool bread slightly, and spread mayonnaise onto the cut side of each of the 4 top slices.
• Place the bread with turkey and cheese under the broiler just until the cheese melts, about 1 minute. Remove from the broiler, and spread 1 tablespoon cranberry sauce over each sandwich. Layer with the tomatoes and lettuce. Place a top bread slice over each half, and serve.

Steps:

• Preheat a heavy skillet or griddle over low heat until a spatter of water disappears quickly.
• Spread bottom half of muffin with cranberry sauce; top with sliced turkey and cheddar cheese. Spread butter on outside top and bottom of muffins.
• Place bottom-side down in preheated skillet. Place a heavy saucepan weighted with 2 canned goods on top to flatten panini. Cook 3 minutes. Turn and cook on second side 3 minutes with weight in place until cheese starts to melt into pan.

Steps:

• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden, 3 to 5 minutes.
• Transfer the sandwich to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping. Serves 1.

Steps:

• Build a sandwich with bread, turkey, cheddar, and sage. Butter outer slices of bread and cook in a panini press or skillet until bread is toasted and cheese melts. Serve with cranberry sauce.