You went back for seconds (maybe even thirds) on the big day and have been eating leftovers ever since. But don’t get stuck reheating and eating the same exact Thanksgiving meal, especially not when we have a new way you can enjoy your leftovers the day after the day after. We tuck leftover turkey and cranberry sauce between two pieces of sourdough bread, and spruce it up by adding caramelized onions, strips of thick-cut bacon, whole-grain mustard, gooey Swiss cheese and spicy arugula for good measure. Be bold and add whichever favorite sandwich items or condiments you wish.
Thanksgiving Turkey Panino
Recipe from the Tasting Table Test Kitchen
Yield: 1 sandwich
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
½ tablespoon canola oil
2 slices thick-cut bacon
½ yellow onion, thinly sliced
Two ½-inch-thick slices sourdough bread
2 tablespoons unsalted butter, melted, divided
1 tablespoon mayonnaise
One ⅓-inch-thick turkey breast
2 slices Swiss cheese
2 slices cooked bacon
2 tablespoons caramelized onions
2 tablespoons cranberry sauce
1 handful baby arugula
1 tablespoon whole-grain mustard
1. In a sauté pan over medium heat, add the canola oil and cook the bacon until golden brown and crispy, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels. In the same pan with the rendered bacon fat, add the sliced onions and caramelize to a deep mahogany color, 20 to 25 minutes.
2. Assemble the panino: Build the sandwich from the bottom up. Brush a slice of the sourdough bread with half of the butter. Flip the slice over and spread the mayonnaise evenly on top. Add the remaining ingredients in the order listed, top off with the second slice of sourdough and brush it with the remaining butter. Using a panini press, toast the panino until the cheese is melted, the turkey is fully warmed through and the bread is golden brown, 10 to 12 minutes. Serve immediately.