Leftover Thanksgiving Turkey, Brie and Cranberry Panini

After every Thanksgiving, my refrigerator is usually jampacked full of delicious holiday leftovers. Whether it be turkey, or cheesy potatoes, or cranberry sauce, there’s enough leftovers to feed the block. While your fridge is packed for weeks leading up to Thanksgiving, it’s terrible that it’s still packed once it’s over.

Course: Lunch & Dinner Recipes

Keyword: Sandwiches, Thanksgiving

Skill: intermediate

Servings:

Calories: 597kcal

Ingredients

2 thinly sliced sweet potatoes
2 tbsp olive oil + more for the panini maker
.67 cups mayonnaise
3 finely mince cloves of garlic
juice of 1/2 lemon
1 sliced artisan loaf
1 thinly sliced brie cheese wheel
1 thinly sliced leftover thanksgiving turkey breast
1 cups leftover thanksgiving cranberry sauce
2 cups packed baby spinach
1 cups micro-greens
Kosher salt and fresh cracked pepper to taste

Instructions

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.

Nutrition