Leftover Thanksgiving Turkey Panini
Utilize leftovers to create this tasty leftover Thanksgiving turkey panini! Made with juicy turkey breast, cranberry sauce, provolone cheese, arugula and an herbed garlic aioli. This panini is an easy brunch or lunch idea and super tasty!
Equipment
- Panini Maker
Ingredients
- 4 slices Sourdough Bread
- 4 slices Provolone Cheese
- ½ cup Cranberry Sauce
- ½ cup Arugula
- 6-8 slices Leftover Roasted Turkey
- 1 tsp Butter cooking spray
Herbed Garlic Aioli
- ¼ cup Mayonnaise
- 1 teaspoon Rosemary
- 1 teaspoon Sage
- 1 teaspoon Thyme
- ½ teaspoon Garlic Paste fresh minced garlic
- 1 teaspoon Fresh Lemon Juice
- ¼ tsp Fresh Cracked Black Pepper
Instructions
Herbed Garlic Aioli
- In a small bowl, combine aioli ingredients and stir until thoroughly combined.
- Adjust ingredients to your liking and set aside until further use.
Leftover Thanksgiving Turkey Panini
- On a flat surface, spread herbed garlic aioli on to four slices of bread.
- Layer all slices of bread with arugula and cheese.
- Next, layer only two slices of bread with roasted turkey and about one tablespoon of cranberry sauce.
- Use the slices of bread only dressed with cheese and arugula to top the remaining pieces of bread (with turkey and cranberry sauce).
- On medium to high heat, spray your griddle or panini maker with butter and slowly place the sandwich into the maker or on to the griddle.
- If using a griddle, use a spatula or additional heavy pan to weigh down the sandwich. If using a panini maker, press down and cook for 2-3 minutes on each side until cheese is melted for both cooking styles.
- Panini should be toasted and browned on both sides after 5-6 minutes and cheese should be melted.
- Remove from heat and serve immediately with an extra side of cranberry sauce if desired.
- Enjoy!