Monday, November 27, 2017

Thanksgiving Panini™

This is a great way to use Thanksgiving leftovers.

This is perfect for watching the game, after raking the last of falls leaves, after holiday shopping, or anytime.

I've used a regular skillet, but this recipe also works on a grill pan, a panini maker or even on an outdoor grill.

8 slices bread
4 - 8 slices turkey
4 slices Swiss or Monterey Jack 
1 Roma tomato (sliced)
4 lettuce leaves

1/4 - 1/3 c. + 1- 2 T olive oil
1/4 tsp lemon juice
1 clove garlic (crushed, chopped)
1/8 tsp each: salt, pepper
1/2 tsp each: dried parsley, dried basil, dried oregano

Set aside 2 - 3 T. of the oil for frying the sandwiches.

In a small bowl combine: remainder of the olive oil, lemon juice, garlic, pepper, parsley, oregano and basil. Mix well and set aside.

To assemble sandwiches: use a pastry brush to brush 1 side of the 8 slices. Layer 1 -2 slices of Swiss on the oiled side of the 4 slices of the bread. Top with tomato slices and lettuce leaves.

Take remaining bread and smear dressing on one side of the remainder of the bread with pastry brush. Top sandwiches with the bread, dressing side down.

To heat: Heat grill pan or skillet over medium high heat. Reduce heat to medium and add oil. Place 1 sandwich in skillet. Place small pan over sandwich to press down on sandwich. 

Cook on 1 side for 3 -5 min or until brown. Flip over and cook on other side for 3-5 min or until brown. Repeat cooking process with remaining sandwiches.

Serves 4.

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