Ingredients for After Thanksgiving Turkey Panini
- Leftover turkey (about 2 oz. per sandwich
- McGuire Cranberry Relish (or your favorite cranberry relish)
- Fontina cheese (1 – 1.5 oz.)
- 1/4 C. olive oil
- 1 garlic clove
- French or Italian loaf from the bakery
(Note: quantities may vary greatly depending on the size of your bread and your taste preferences.)
Peel garlic and smash it with the side of a large knife. Add to olive oil in small sauce pan and heat until the garlic sizzles. Remove garlic clove and set aside.
Slice your bread at a slight angle to sandwich bread thickness. Spread cranberry relish on the bottom slice of bread, add turkey, salt and pepper to taste, and fontina cheese. The cheese should be placed thickly toward the center and away from the edges. When the sandwich is grilled the cheese will melt out toward the edges. If it is already near the edges, it will leak out of the sandwich. Place bread slice on top.
Brush both sides of the sandwich with the garlic infused olive oil.
Place your sandwich in a panini grill preheated to high and cook for approximately 6 minutes until the center is hot and the cheese has melted. If you do not have a panini press, you can grill your sandwich by placing it in a skillet over medium high heat and placing a heavy pot or a brick wrapped in foil on top. (You may need to press down gently on the pot or brick to get the desired “flattening” of a traditional panini.) Flip the sandwich halfway through cooking time. Serve with additional cranberry relish.