This year, I made Shepherd's Pie, I used my leftover mashed potatoes of course, but I added my leftover green bean casserole to the meat mixture! It was delicious! Then for lunch yesterday we made these Pannini sandwiches for lunch!! so delicious! You have to give them a try! YUMMO! (we loved them so much, I had eaten mine before I took a picture, so I had to 'borrow' one from the internet)
Leftover Thanksgiving Turkey Pesto Pannini's
1 tablespoon olive oil
1 loaf of French bread, cut into 3-4 equal pieces (or I used a Square loaf of California Sourdough bread, love it for Pannini's)
1/2 cup pesto, homemade or store-bought
Sun dried Tomatoes, sliced in Olive Oil (Optional)
4-8 ounces mozzarella, sliced
2 cups chopped leftover Thanksgiving turkey
2 Roma tomatoes, thinly sliced
1 avocado, halved, seeded, peeled and sliced
Heat olive oil in a grill pan over medium-high heat. Slightly toast bread in toaster if you are using the Sourdough bread, you don't have to, but I think it helps it be less soggy.
Spread 2 tablespoons pesto over 1 side of of the bread and top with a few sun dried tomatoes. Next add mozzarella, turkey, sliced roma tomatoes, avocado and top half of bread. Repeat with remaining slices of bread.
Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes
per side. I don't have a pannini press, so I grill in a regular skillet and place a heavy cast iron skillet on the top so you get that squished pannni sandwich. So Yummo!