Fustini's Oils and Vinegars
Thanksgiving Leftover Panini

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Thanksgiving Leftover Panini


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Thanksgiving Leftover Panini


  • 2 slices sourdough or rye bread
  • Fustini's Sage and Wild Mushroom olive oil
  • 2 tablespoons cranberry chutney
  • 2 slices leftover roast turkey
  • 1 slice Swiss cheese
  • 1/4 cup leftover cooked stuffing
  • 1/4 cup leftover mashed potatoes
  • 1/4 cup leftover roasted brussels sprouts
  • 1/4 cup turkey gravy, warmed


Adapted from William Sonoma Test Kitchen.


Step 1. 

Preheat an electric panini press on the “panini” setting or preheat a griddle for the stove top method. Place the bread slices on a work surface. Brush one side of each bread slice with olive oil. Turn one slice over, spread with the chutney and top with the turkey, Swiss cheese, stuffing, mashed potatoes and brussels sprouts. Cover with the remaining bread slice, oiled side up.

Step 2. 

Place the sandwich on the panini press and close the lid. Cook until the bread is golden, 3 to 5 minutes. Remove the top slice of bread and pour the gravy on top of the sandwich. Return the top slice, cut the sandwich in half and serve immediately.

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