If you had a big turkey for Thanksgiving dinner, you may be looking for a different recipe to use the leftovers other than the usual turkey soup. 

Here’s a nice way to do some family-pleasing lunches or even a simple dinner AND you will probably have enough turkey left to do the soup as well. YUM! A half a panini and a cup of soup would go down great on these cold November days! If you don’t own a panini maker, just grill the sandwiches or toast the bread with the cheese and  other ingredients.

2 tablespoons Dijon mustard
2 slices sourdough sandwich bread
2 slices Swiss cheese
1/3 cup shredded leftover roast turkey
3 tablespoons leftover cranberry sauce
1/3 cup leftover dressing
2 tablespoons leftover giblet gravy
2 tablespoons butter, at room temperature

Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top.
1.    Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
2.    Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat.  Spread the top with the remaining 1 tablespoon butter.
3.    Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.)

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