Thanksgiving Day is always full of so many delicous foods. So many, that you often have an abundance of food but have trouble with ideas for using them up.
Long-time flea market vendor, Janet, features Cutco Cutlery at Shipshewana Flea Market in Space #704 and she shares with us another favorite recipe to help with just that from the Cutco family.
Ingredients
- 2 tablespoons Dijon mustard
- 2 slices bread (ciabatta, sourdough, Italian or your choice)
- 2 slices sliced Swiss cheese (I used thicker slices)
- 1/3 cup shredded roasted turkey
- 3 tablespoons cranberry sauce
- 1/3 cup leftover stuffing
- 2 tablespoons room temperature butter
Photos and recipe courtesy of Cutco.com
Directions
- Spread mustard on both slices of bread; put a slice of cheese on one piece. Arrange the turkey on top of cheese and place stuffing and cranberry sauce on the other slice.
- Put the 2 halves together and spread the top side of the bread with 1 tablespoon of butter.
- Place the sandwich, butter side down, onto a hot panini maker, grill pan or skillet over medium heat. Spread the top with the other tablespoon of butter.
- If using a panini maker, grill the sandwich until the bread is golden and crusty, the fillings are hot and the cheese is melted. Flip the sandwich and grill the other side.
- If using a grill pan or skillet, weight the sandwich down with another pan and grill per instructions above.