TURKEY PANINI
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
Provided by Yumna Jawad
Categories Sandwiches
Time 4m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 577 kcal, Carbohydrate 62 g, Protein 36 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 955 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TURKEY CRANBERRY PANINI
Steps:
- 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.
- Assemble the sandwich: Spread both slices with cream cheese, top with turkey, onion cranberry sauce and a cheese. Cover with the second slice, cream cheese side down.
- Drizzle the top with little olive oil (½ tsp). Grill in a pre-heated panini machine for about 2 minutes or until it looks to your liking.
Nutrition Facts : Calories 372 kcal, Carbohydrate 22 g, Protein 30 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 99 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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.
GRILLED TURKEY CRANBERRY CREAM CHEESE SANDWICH
This Grilled Turkey Cranberry Cream Cheese Sandwich is the perfect light meal after a decadent Thanksgiving or Christmas dinner. Creamy and tart on the inside, toasty on the outside. It's worth cooking chicken for all on its own!
Provided by Myra
Categories Main Course
Time 10m
Number Of Ingredients 7
Steps:
- Spread a light coat of mayo on each slice of bread.
- One one side, spread the softened cream cheese. On the other side pile on some stuffing (if you're using it) and press it down.
- Spread cranberry sauce on top of the cream cheese. I like a lot, but you can use less if you want. Press sliced turkey or chicken onto stuffing.
- Assemble sandwich. Heat a frying pan over medium-low heat and melt 1/2 a teaspoon of butter in it. Place sandwich on the melted butter and butter the top half.
- Cook slowly until the bottom is golden brown, then flip and cook the other side until it's brown and the middle is warmed and deliciously melty.
- Serve hot and enjoy! :)
Nutrition Facts : Calories 438 kcal, Carbohydrate 30 g, Protein 22 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 83 mg, Sodium 541 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
GRILLED TURKEY PANINI SANDWICHES
Make crusty turkey-and-cheese panini with an Italian edge thanks to artichoke hearts and a schmear of pesto mayo. Try it as a surprising new use for those turkey leftovers!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In small bowl, mix mayonnaise and pesto.
- Spread 1 side of each bread slice with butter. Turn bread slices butter sides down; spread other sides with 1 tablespoon pesto mixture each. Top 8 bread slices with turkey, artichokes, tomatoes and cheese. Top with remaining bread slices, butter sides up.
- In sandwich grill or 12-inch skillet, cook sandwiches over medium heat 3 to 4 minutes, turning once, until bread is toasted and cheese is melted.
Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 860 mg, Sugar 2 g, TransFat 1 g
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.
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