So it’s the day after Thanksgiving and many of you probably have some leftover turkey in the fridge. Well let me tell you, if you whipped up a batch of my Raspberry Chipotle Aioli this is a great way to re-invent your turkey leftovers. It’s also a nice light sandwich after yesterday’s indulgence.
As you’ll be able to tell from my ingredient pictures, this also works any time of the year with deli turkey. As I mentioned in the post for the aioli, we created this as a riff on the Quizno’s Sierra Smoked Turkey sandwich. Of course it’s a panini now and not a sub sandwich which allowed us to still get the cheese nice and melty and the sandwich warm and toasty.
Here’s what you need:
Start by squeezing on a generous amount of raspberry chipotle aioli to both slices of bread. Sprinkle on some bacon.
Now it’s time to layer on some turkey. Feel free to substitute leftover Thanksgiving turkey here. I also like to add some red onion and green pepper.
Layer on a generous amount of Swiss cheese. Tear the slices if needed to fit the bread. Sprinkle on a little oregano.
Close up the sandwiches and place in a Panini press heated to medium high heat for 5-7 minutes until toasted and the cheese is melted.
I didn’t brush the bread with olive oil so it won’t be super brown, and will be more toasty. You certainly can before you start.
Dig in while it’s hot and gooey.
If you wanted to make this a little more of a true nod to Thanksgiving instead of the raspberry chipotle aioli you could spread on some leftover cranberry sauce.
- Sourdough bread
- Raspberry chipotle aioli
- Bacon crumbles
- Deli sliced turkey
- Thinly sliced red onion
- Thinly sliced green pepper
- Swiss cheese
- Dried oregano
- Preheat a panini press to medium high heat.
- Spread raspberry chipotle aioli on each slice of bread.
- Sprinkle with bacon crumbles.
- Top with sliced turkey, onion, and green pepper.
- Add swiss cheese to both sides, tearing the slices as needed to fit the bread.
- Sprinkle with dried oregano.
- Close sandwich and cook in the panini press for 5-7 minutes until the bread is toasted and the cheese is melted.