You can only heat up slices of Thanksgiving turkey so many times before you’re tired of it. Instead, how about making a panini sandwich with your leftover turkey and cranberry sauce instead?
My version is based on Mirassou Winery’s recipe for Mini Maple Turkey Panini with Riesling Cranberry Relish. I’ve healthed up the recipe by substituting organic or gluten free bread, buttery spread, and a low fat Jarlsberg cheese instead of Gruyere. You can also use your leftover cranberry sauce or relish instead of making a new batch. (If you’re out, try Mirassou’s recipe. It looks amazing!)
If you’re not watching your calories, feel free to spread on a nice thick layer of cranberry sauce. If you need to cut back, you can dip corners of your panini into a small dab of cranberry sauce on your plate, so you get a taste but not all the calories.
Mirassou's paring suggestion is a glass of Mirassou® Monterey County California Riesling.
Turkey Panini Sandwiches with Cranberry Relish
- 2 tablespoons light agave nectar
- 8 slices sourdough bread (gluten free or organic)
- 12 slices leftover turkey
- 1 cup shredded low fat Jarlsberg cheese
- 2 tablespoons buttery spread
- Leftover cranberry sauce
- To prepare sandwiches, brush a little agave syrup onto one side of one of the bread slices (per sandwich).
- Place 3 slices turkey, a little relish and 1/4 cup cheese on each slice then top with another slice of bread.
- Cover sandwiches with a little buttery spread and place in a preheated panini grill . Cook for 3 to 4 minutes or until cheese is melted and bread is grill marked. (Or cook in a skillet for 3 to 4 minutes on each side, pressing down to compress sandwich.)
- Cut into 4 triangles and place on a serving tray.
- Serve immediately with cranberry sauce – you can dip your sandwiches in the sauce or spread a layer on top.
- Serving size: 1 sandwich