Turkey Pesto Asiago Panini With Cranberry Served With Pan-Fied Stuffing

4 from 1 ratings

For your turkey and stuffing leftovers, use them to make this panini. It's a great to eat for lunch at home or on the go. Click here for 15 Asian-Inspired Thanksgiving Recipes

Servings

servings

Ingredients

2 pieces focaccia
2 cup shredded leftover turkey meat
2 tablespoon pesto
2 tablespoon mayonnaise
2 tablespoon cranberry sauce
4 slices of soft asiago cheese
4 slices of provolone
4 tablespoon butter
salt and pepper
leftover stuffing

Directions

Heat panini press to high/sear. Heat a nonstick pan to high and add stuffing. Let the stuffing pan-fry before turning the heat to low. Cover with lid for additional heat.
While the stuffing is heating and pan-frying, heat the leftover turkey in the microwave for 1 minute (lukewarm is fine.) Smear butter over the outside of the focaccia slices. Spread pesto on the inside of 1 side of the focaccia. Spread cranberry and mayonnaise on the other side of the focaccia.
Layer a slice of soft asiago on 1 side of the focaccia. Layer a slice of provolone on the other. Layer generous amount of turkey and season with salt and pepper. Cover the sandwich with the other side of the focaccia.
Place the panini into the panini press. Remove the panini once the crust is golden and crisp.
While the panini is being pressed, open the lid of the pan with the stuffing. Turn the heat back to high and pan-fry it on both sides. Slice the panini diagonally and serve alongside the pan-fried stuffing.