Day After Turkey Day Panini Recipes

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ULTIMATE LEFTOVER TURKEY PANINI



Ultimate Leftover Turkey Panini image

This recipe is perfect for picnics, get-togethers, or even the day after a big holiday. It's served with roast turkey, arugula, sharp cheddar and cranberry mayo. Recipe courtesy of McCormick

Categories     Entrees

Time 30m59S

Yield 4

Number Of Ingredients 8

1/2 cup cranberry sauce
2 tablespoon mayonnaise
1/2 teaspoon mccormick® ground ginger
2 tablespoon butter, melted
8 slices pumpernickel bread
1 pound sliced roast turkey
1 cup baby arugula leaves
4 slices sharp cheddar cheese

Steps:

  • Mix cranberry sauce, mayonnaise and ginger in small bowl.
  • Set aside.
  • Spread butter on 1 side of each slice of bread.
  • Place 4 of the bread slices, buttered-side down, on cutting board.
  • Top with turkey, cranberry spread, arugula leaves and cheese.
  • Cover each with second slice of bread, buttered-side up.
  • Heat large skillet on medium heat.
  • Place 2 of the sandwiches in skillet.
  • Cook 2 to 4 minutes per side or until bread is toasted and cheese is melted.
  • Repeat with remaining 2 sandwiches.

Nutrition Facts : ServingSize 1 serving, Calories 517 calories, Sugar 13 g, Fat 30 g, Carbohydrate 21 g, Cholesterol 170 mg, Fiber 1 g, Protein 41 g, SaturatedFat 12 g, Sodium 434 mg, TransFat 0.7 g

DAY-AFTER THANKSGIVING TURKEY PANINI



Day-after Thanksgiving Turkey Panini image

DaVita renal dietitian Erica from Wisconsin offers her recipe for Day-after Thanksgiving Turkey Panini You don't have to wait until Thanksgiving to try the Turkey Panini - any leftover turkey will do. Delicious eating shouldn't be reserved for a holiday.

Provided by DaVita renal dietitian Erica from Wisconsin.

Yield 1

Number Of Ingredients 1

2 slices Italian bread,2 teaspoons unsalted butter,2 slices Sargento® Ultra Thin Swiss cheese,2-1/2 ounces turkey, cooked, unsalted,2 teaspoons whole berry cranberry sauce

Steps:

  • Preheat grill pan or Panini machine to medium heat.
  • Spread each piece of bread with one teaspoon of butter.
  • On the unbuttered side of one piece of bread, layer one slice of cheese, leftover sliced turkey, cranberry sauce and remaining slice of cheese. Place remaining slice of bread on top, buttered side up.
  • Put sandwich in pan or onto Panini machine. Grill sandwich 5 minutes on Panini machine or until it is golden and toasted.
  • If using a pan, press sandwich down with a pan lid. Flip sandwich after about 3 minutes or when bottom is fully toasted. Cook other side about 3 minutes or until toasted.

Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 109 mg, Fat 18 g, Fiber 1.7 g, Protein 31 g, ServingSize 1 sandwich, Sodium 455 mg

DAY AFTER THANKSGIVING PANINIS



Day After Thanksgiving Paninis image

Stuffed with turkey, arugula, crunchy onions and cranberry mustard, these sandwiches are a tasty way to use up your turkey day leftovers.

Provided by French's

Categories     Entrees,Sandwiches, Wraps, and Tortillas,

Yield 4

Number Of Ingredients 8

1/2 cup (125 ml) cranberry relish
2 tbsps (30 ml) frenchs bold spicy deli mustard (frenchs/pr)
1 tsp (5 ml) brown sugar
8 slices crusty white
8 tsps (38 g) unsalted butter
2 cups (500 ml) shredded or sliced cooked turkey
1 cup (250 ml) arugula
1 cup (250 ml) frenchs fried onion crunchy toppers (frenchs/pr)

Steps:

  • MIX cranberry relish, mustard and brown sugar in small bowl; set aside.
  • TO ASSEMBLE, spread butter on 1 side of each slice of bread. Place 4 of the bread slices, buttered-side down, on cutting board. Spread about 2 tablespoons (30 ml) of the mustard mixture on each slice. Divide turkey, arugula and Crispy Fried Onions evenly on each of the 4 bread slices. Cover each sandwich with remaining slices of bread, buttered-side up.
  • HEAT panini press on medium-high. Place 2 sandwiches at a time on panini press. Close. Cook 5 to 8 minutes or until bread is crisp and golden brown. Repeat with remaining sandwiches. Cut each sandwich in half to serve.

LEFTOVER THANKSGIVING PANINI



Leftover Thanksgiving Panini image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 1 sandwich (2 servings)

Number Of Ingredients 8

2 tablespoons Dijon mustard
2 slices sourdough sandwich bread
2 slices Swiss cheese
1/3 cup shredded leftover roast turkey
3 tablespoons leftover cranberry sauce
1/3 cup leftover dressing
2 tablespoons leftover giblet gravy
2 tablespoons butter, at room temperature

Steps:

  • Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
  • Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
  • Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook's Note). Spread the top with the remaining 1 tablespoon butter.
  • Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)
  • Pull the sandwich off the heat and slice it in half--this sandwich is to die for!

TURKEY PANINI



Turkey Panini image

Make and share this Turkey Panini recipe from Food.com.

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 15m

Yield 6 sandwiches

Number Of Ingredients 8

12 slices sourdough bread, 1/2-inch thick
3 tablespoons butter, softened
3/4 lb deli turkey, thinly sliced
12 slices bacon, crisply cooked and broken in half
1 large tomatoes, sliced
6 slices colby-monterey jack cheese
1/4 cup ranch salad dressing
1 small avocado, mashed

Steps:

  • Spread one side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up.
  • Cover and cook sandwiches in 12 inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Nutrition Facts : Calories 880.2, Fat 49.9, SaturatedFat 18.1, Cholesterol 104.9, Sodium 2127.8, Carbohydrate 75.5, Fiber 6.5, Sugar 4.1, Protein 32.1

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