My boys and I love to make mini turkey melts as the next day’s meal. They’re like a homespun panini-pain perdu of sorts. I take all of yesterday’s best French bread (New Orleans style, of course) sliced thinly, then lightly lather it with whipped honey butter on the outside. Inside, spread some dressing, turkey, homemade cranberry relish, then add slices of Gouda cheese for the finish. Toast each side lightly in a nonstick pan, press down to flatten, and when you see the Gouda oozing out the sides, then it’s ready to chow down on.