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Leftover Turkey and Swiss Panini
I found myself staring at a half-empty Tupperware container of turkey from Sunday dinner and wondering what to do with it. It wasn't much—maybe three-quarters of a pound—but I knew exactly where it was headed: onto a panini press, layered with Swiss cheese and something that would make the sandwich worth more than its ingredients.
Ingredients
Method
- Lay out all 8 bread slices. Spread one side of each slice with Dijon mustard, then sprinkle lightly with salt and pepper.
- Layer four slices with cheese, turkey, another layer of cheese, and a top slice of bread (cheese-side down for better melting).
- Brush the outside of each sandwich with melted butter. Heat a large skillet over medium heat or preheat your panini press to 375°F.
- Cook sandwiches in batches: grill for about 2 minutes per side, pressing down gently if using a press, until bread is golden brown and cheese has melted through (internal temperature should reach at least 140°F).
- Let rest for 1 minute before slicing diagonally. Serve immediately.
Nutrition
Notes
The trick is using deli turkey rather than roasted turkey you carved yourself. The thinner slices melt faster and have that slightly saltier edge that cuts through the richness of the cheese. I use about two ounces per sandwich, which means one package makes four sandwiches with a little extra for picky eaters.
I toast mine until the bread is golden and the cheese has just started to ooze out the sides—that's when you know it's ready. Don't rush this step; under-toasted panini bread stays gummy no matter how many other things go right.
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