Some live for the freshly sliced turkey, and some can’t wait to dig into the steaming pile of stuffing. But, there are others who live for the leftovers the next day! Every year we are given the task of finishing the leftovers. While a Thanksgiving meal is always something to look forward to, eating the same thing for a week (or two) straight can be a bit daunting. Why not take those leftovers and create a new taste treat that will rejuvenate the Thanksgiving spread? Try turkey, cranberry and fontina paninis – make them the night of Thanksgiving, and all you’ll have to do is heat up the skillet whenever you’re craving a hearty sandwich!
8 slices whole-grain bread
6 ounces thinly sliced Fontina cheese
8 ounces sliced leftover turkey
1/2 cup leftover cranberry relish
1 cup arugula leaves
Extra-virgin olive oil
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.