Turkey Panini - Leftovers 1.0

Let the leftovers begin!!  It's now time to get creative with all our leftovers (since there were only 4 of us), you can only imagine how much food we have to plow through.

We are big panini fans in our house, panini grill maker is always on the ready and we make them all the time.  My daughter made her and I cheese paninis the other day while we were putting up the Christmas lights.  She was also on Pinterest and told me she found a panini with mashed potatoes and turkey...I think I may have gone to Heaven!

I searched around and found an Emeril Lagasse version that I tweaked and added mashed potatoes to (I'm sure he would approve), I know I did!

Roast Turkey Panini with Pesto

Adapted from Emeril Lagasse

1/4 cup cup prepared basil pesto

8 slices ciabatta bread or other rustic Italian white bread, thinly sliced

8 ounces thinly sliced roast turkey breast

1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips

6 ounces Fontina or Gruyere cheese, thinly sliced, to cover the bread slices

1/2 cup prepared mashed potatoes

1 Tbl olive oil

Arrange the slices of bread on a flat work surface and , using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.  Do the same with the prepared mashed potatoes on the other bread slice.  Divide the turkey, roasted pepper strips and fontina (or gruyere) cheese equally among 4 of the bread slices.  Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outside of each sandwich lightly with some of the olive oil.  Heat a large skillet, griddle or grill pan over medium-high heat.  When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula, about 4 minutes per side.  Serve immediately.

One Year Ago: Wassail

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Three Years Ago: Juicy Apple Popovers