Wednesday, November 27, 2013

Leftover Turkey and Swiss Panini

· 8 slices sourdough or other type bread
· 2 tablespoons fig or apricot jam
· 4 tablespoons Dijon mustard
· 1 ½ cups turkey, shredded
· ½ cup cranberry sauce
· ¼ cup chopped pecans
· 8 slices (thick) Swiss cheese
· 8 tablespoons butter

Spread all slices of bread on one side with jam and the mustard. Top four slices with turkey.
Mix together cranberry sauce and pecans and spread over the turkey. Top with slices of cheese.
Top with other four slices of bread with the jam/mustard side down.
Spread both sides generously with softened butter and toast in Panini press or heavy skillet.
Slice in half and serve.

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