Thanksgiving Leftover Panini with Turkey, Brie, Shredded Brussels Spouts and Cranberry Mayo

Do you end up in that post holiday habit where you have been eating the same turkey for several meals? Not sure what to do with all the leftovers? Look no further – I love to reinvent my leftovers into new meals like this one. This sandwich combines thinly sliced roast turkey with gooey, melted Brie, roasted Brussels sprouts and cranberry mayo between sliced of crisp ciabatta bread.

If you have no leftover roast holiday turkey, substitute deli turkey instead. You can either use fresh Brussels sprouts made just for this sandwich or use leftover cooked Brussels and thinly slice them.

 

Ingredients:

For the cranberry mayo:

¼ cup canned whole cranberry sauce

¼ cup mayonnaise

¼ teaspoon freshly ground black pepper  

 

For the roasted shredded Brussels Sprouts:

2 cups shredded Brussels sprouts

1 tablespoon extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

 

For assembly:

5 inch piece ciabatta bread, halved lengthwise

2 tablespoons unsalted butter

½ pound roasted turkey, thinly sliced

¼ pound Brie, sliced

 

Instructions:

For the cranberry mayo:

In a small bowl stir together the cranberry sauce, mayonnaise and pepper until completely combined. Cover and refrigerate until ready to use.

 

For the roasted shredded Brussels Sprouts:

Preheat oven to 400ºF. Toss the Brussels sprouts in the olive oil then season with salt and pepper. Spread in an even single layer on a parchment paper lined baking sheet. Roast until the edges are slightly browned, about 15 minutes.

 

For assembly:

Heat Panini press or skillet on medium-high. Spread the butter on the crusty side of each half of bread. Spread the cranberry mayonnaise on the cut side of each half. Top the bottom half of the bread with the turkey followed by the slices of Brie and Brussels sprouts. Close the sandwich and add to the Panini press or skillet. If using a skillet, use something heavy like an aluminum foil wrapped brick to create a press. Let cook until bread is crisp and cheese is melty, about 6 minutes.

Cut horizontally and serve warm.

 

Serves 1.

 

 

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