Leftover Thanksgiving Turkey, Brie and Cranberry Panini
2 thinly sliced sweet potatoes
2 tablespoons of olive oil + more for the panini maker
2/3 cup of mayonnaise
3 finely mince cloves of garlic
Juice of ½ lemon
1 sliced artisan loaf
1 thinly sliced brie cheese wheel
1 thinly sliced leftover thanksgiving turkey breast
1 cup of leftover thanksgiving cranberry sauce
2 cups of packed baby spinach
1 cup of micro-greens
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 375°.
Place the sweet potato slices on a sheet tray lined with a Silpat. Drizzle on olive oil and season with salt and pepper. Bake at 375° for 15 to 18 minutes. Set aside.
In a small size bowl whisk together the mayonnaise, garlic, lemon juice, salt and pepper until combined. Keep cool before serving.
Preheat the Panini Maker to medium heat.
To Assemble: Place 1 slice of bread down and evenly spread on the scalloped sweet potatoes. Next, add on 1 to 2 tablespoons of aioli followed up by adding on some turkey slices. Top off with a few slices of brie, 2 tablespoons of cranberry sauce, baby spinach, micro-greens and the other slice of bread.
Brush the panini maker with olive oil and place on the sandwich and cook for 2 to 5 minutes or until the bread is toasted and the cheese is melted.
Repeat the process 3-4 times or until all of the ingredients are used up.