After Thanksgiving Sandwich

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8 slices whole grain bread
¼ cup mayonnaise
¼ cup cranberry sauce
8 oz brie cheese, sliced
8 roasted Brussels sprouts, thinly sliced (or 2 oz arugula)
4 very thin slices of stuffing
2 Tbsp olive oil
8 slices turkey
Warmed leftover gravy for dipping


1. Brush one side of bread liberally with mayonnaise. Assemble brie, cranberry sauce, Brussels sprouts, stuffing on the dry side of 4 pieces of bread.
2. Heat a Panini press or skillet. Brush with a little oil. Sear the turkey on the press until it colors. Add turkey and remaining bread slice to the sandwich.
3. Cook on the press until nicely browned and press only lightly. Cut and serve immediately.

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