Grilled Turkey Sandwiches With Stuffing and Cranberry Sauce

Leftovers – ugh!

Another year, and a boatload of leftovers in the kitchen. I am not a fan of leftovers. Once I’ve come up with menu, shopped for days, cooked for days, I’m done! Anyway, here is in my opinion the only way to get rid of the Thanksgiving leftovers disguised as a sandwich – think Monte Cristo.

No, I am not out shopping! I slept in!

Grilled Turkey Sandwiches With Stuffing and Cranberry Sauce

Serves 4

5 Tbs mayonnaise
8 thick slices French Batard bread (or other dense bread such as ciabatta or boule)
6 oz Emmenthaler cheese, grated or brie
10 oz roast turkey breast, sliced
1/2 to 3/4 cup leftover Thanksgiving stuffing (optional)
1/4 tsp salt
1/8 tsp freshly ground black pepper
8 Tbs cranberry sauce
4 Tbs butter, melted

Lay the bread on a work surface and spread a little over 1 tablespoon of mayonnaise on 4 slices of bread.

Sprinkle the cheese on half of the bread slices, top with the turkey, and season with salt and pepper.

Spread 2 to 3 tablespoons of the stuffing over the turkey, if desired, then spread the cranberry sauce on the remaining 4 slices of bread. Close sandwiches, pressing each one tightly together. Brush both sides of the sandwich with some of the melted butter.

Heat a grill pan over medium-low heat and brush the pan with the remaining butter. Place the sandwich in the hot pan and grill for 5 to 8 minutes per side, pressing the top of the sandwich with another pan. The sandwich should be hot and the cheese should be melted. Continue this process until all the sandwiches are grilled.

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