Thanksgiving is great, but leftovers can be even better. To me, there are few things tastier than a sandwich with nice thick cuts of leftover turkey. This year in anticipation of leftovers, I’ve created a panini with a mixture of all the wonderful tastes of Thanksgiving. This leftover turkey panini mixes cranberry sauce, sweet potatoes and turkey combined with the smooth texture of brie to make for a fabulous day after Turkey Day meal.
In this recipe, I made a homemade cranberry chutney, but feel free to use any leftover cranberry sauce in its place. Or make this recipe for chutney on Thanksgiving and use it for your post-Turkey Day panini.
Leftover Turkey Panini with Cranberry Chutney
Leftover turkey meat
Sourdough bread
1 sweet potato, thinly sliced (I used my Kitchen Aid Slicer attachment, a mandolin would work great too)
1/4 C olive oil, plus extra for bread
1 small package Brie cheese
Coarse ground black pepper
Sea salt
Cranberry Chutney
12 oz whole fresh cranberries
1 TBSP orange zest
Juice of one orange or 1/4 C orange juice
1 C Sugar
1 TBSP apple cider vinegar
1 small fresh rosemary sprig, or 1 tsp dried rosemary
1/2 tsp cinnamon
1/4 tsp ground cloves
In a medium sauce pan add cranberries, orange zest, orange juice, sugar, apple cider vinegar, rosemary, cinnamon, ginger and cloves. Bring to a boil. Reduce heat and simmer, stirring occasionally until cranberries burst and sauce thickens, about 10-15 minutes. Remove from heat and set aside. The chutney can be made in advance and kept in an air tight container in the refrigerator.
In a skillet, heat olive oil. Generously season thin slices of sweet potato with salt and pepper and place in skillet. Fry until brown and crispy on both sides, approximately 3 minutes. Pat dry on a paper towel.
Lightly brush olive oil on the outside of bread slices. Layer brie on the bottom of the bread slices. Stack 5 or more sweet potatoes slices, turkey and chutney. Place a few more slices of brie on top. Set the sandwiches in heated panini press or pre-heated grill pan. Grill for 5 minutes, or until heated through.
I like to heat my turkey in the microwave for a just a little bit before placing it on the bread to make sure that the whole sandwich is heated through.
As an aside, I’m in love with these sweet potato chips. They would make a great stand alone side dish to any panini or barbecue meal.
There it is folks! An entire Thanksgiving meal in a sandwich that leaves your waistband feeling the same as when you started (unlike your meal the day before).
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