A loaded panini sandwich is a great way to use leftover turkey from Thanksgiving!
Can you feel it? You know that feeling of anxiety and excitement when you are so excited about Thanksgiving that you can’t sleep or eat at work?
I think that my anxiety has overridden my better judgment. Last night, I made Cornbread to dry it out for my chestnut-pancetta filling that I plan to make today, but when I “taste-tested,” it was at 12:30 am, I realized something wasn’t right. Of course, I forgot to add the sugar.
It’s the second time I’ve had this problem with Cornbread. Ugh.
I then threw the paper out and began again. It was 1 am. All at 1 am.
This holiday is not complete without leftovers. You know that part when you have way too much leftover turkey from your Thanksgiving dinner and don’t know what to do? This is what you do. This is a full-on stuffed panini with avocado, tomatoes, homemade pesto (or bought in the store), and ooey-gooey, melted mozzarella. If you still have any cranberry, throw it on.
- Olive oil one tablespoon
- One loaf of French bread cut into three or four equal pieces
- Pesto: 1/2 cup homemade pesto or store-bought
- 4-8 ounces mozzarella, sliced
- Two cups of leftover Thanksgiving turkey
- Two Roma tomatoes thinly sliced
- One avocado, halved, seeded, peeled & sliced
- Heat the olive oil in a grill over medium heat.
- Spread two tablespoons of pesto on one side of the French bread. Top with mozzarella, tomato, avocado, and the top half of the bread. Repeat with the remaining slices of toast.
- Add the sandwich to the pan and grill it until the cheese has melted and the bread is golden, about 2-3 minutes on each side.