There are many creative things you can do with your leftovers to make another delicious meal. One of my favorites is the leftover grilled panini.
If you read my Turkey Cordon Bleu Roll-ups post from yesterday, you know that I have one extra roll-up. I thought I might cut the roll-up into slices and make panini.
My husband is off running errands, so I’m on my own for lunch today. So I thought I would try making a panino (singular version of panini – I had to look that one up) for me … and then if it is really good, I might make one for Gary when he gets home … or maybe I might just save it for me and have one again tomorrow.
And now, to gush about a kitchen appliance I absolutely love. I got my 5-in-1 Gridldler (aka panini press) for Christmas a couple of years ago. It, along with my VitaMix, is probably my most used appliance in my kitchen.
This panini press makes incredible panini that press together easily and perfectly. I use this to make grilled cheeses (like this one), panini (like this one or this one) and egg, ham, and cheese breakfast sandwiches.
Thanksgiving fast approaching, and there’s always leftover turkey. This panini could be easily adapted to use turkey leftovers. So reak out your panini press and get creative. And then let me know your combinations so I can try them too.
Update: when my hubby got home from running errands, he was hungry. So, I offered him this panino so I have updated the recipe for 2 sandwiches.
Leftover Turkey Cordon Bleu Panini
Yields 2 sandwiches
4 slices gluten free bread (or bread of your choice)
1 turkey cordon bleu roll-up (get recipe here)
4 slices Swiss cheese
1 teaspoon honey
1 Tablespoon Dijon mustard
1 Tablespoon butter, at room temperature
1 heaping teaspoon mayonnaise
Heat the panini press to medium-high heat.
Whisk together the honey and Dijon mustard in a small bowl. In another small bowl, mix butter and mayonnaise.
Spread butter-mayo mixture on one side of each slice of bread to flavor the outside of the sandwich.
Flip over slices and spread honey mustard on the other side of each slice. Top one slice of bread with a slice of cheese, turkey cordon bleu slices, followed by another cheese slice.
Close the sandwich with the other slice of bread, buttered side up.
Grill panini with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.