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Use Leftovers in This Holiday Turkey Panini

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Looking for a new way to use turkey leftovers? Try this easy Holiday Turkey Panini from Conundrum Red, a food-friendly California wine that loves the combination of turkey, bacon and cheese as much as you will.

More turkey leftover recipes from our files:

Turkey and Dressing Casserole
Hot Brown Sandwich
Turkey and Bacon Tacos



Holiday Turkey Panini

1 large yellow onion, peeled and thinly sliced
2 tablespoons olive oil
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
8 slices chewy bread, brown or sourdough
4-5 tablespoons softened butter
2 tablespoons finely minced celery
1 teaspoon fresh oregano leaves, chopped (optional)
12 ounces roast turkey breast, sliced
8 thin slices bacon, browned and crisp
4 ounces pepper jack cheese
Large handfuls arugula, stems removed, and dressed in olive oil, salt and pepper

Fry the sliced onion over medium-high eat in olive oil until soft and medium brown, stirring often; mix in paprika and cumin and set aside to cool.

Butter the bread and lay half of the slices butter side down. Cover with the onions, celery, oregano, turkey, bacon and cheese. Top with remaining bread, buttered side out, and press sandwiches together.

Grill in batches on a panini grill for 2-3 minutes, until outsides are crisp and cheese is completely melted. (If you don’t have a press, use a cast-iron skillet or a griddle and press them down with another heavy skillet or even a foil-covered brick. Cook for 2-3 minutes, turn over and cook another 2-3 minutes.) Serve immediately. Garnish each plate with a small amount of arugula salad. Serve with Conundrum Red.

Add a glass of Conundrum Red, eat, and enjoy!

Makes 4 servings.

From Conundrum Red

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