- 2 pieces focaccia
- 2 Cups shredded leftover turkey meat
- 2 Tablespoons pesto
- 2 Tablespoons mayonnaise
- 2 Tablespoons cranberry sauce
- 4 slices of soft asiago cheese
- 4 slices of provolone
- 4 Tablespoons butter
- Salt and pepper
- Leftover stuffing
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.