Is there still some turkey lurking around your refrigerator?
You can toss it in the freezer to use in the future.
But if you’re winding down from the hectic holiday weekend or are hunkered down in front of the television for the Browns-Steelers game, you can toss a few turkey sandwiches on the griddle for a meal that doesn’t take much effort.
Grilled sandwiches and paninis are a great way to use up the leftover bird.
Here are two recipes that come from the new cookbook 150 Best Grilled Cheese Sandwiches by Alison Lewis ($24.95 softcover/Robert Rose).
GRILLED TURKEY COBB
8 slices white or whole wheat bread
¼ cup olive oil
6 oz. thinly sliced turkey
1 cup fresh baby spinach leaves
8 slices cooked bacon
2 tomatoes, thinly sliced
2 avocados, sliced
4 slices mozzarella cheese
½ cup crumbled blue cheese
Brush one side of each bread slice with olive oil. Place on a work surface, oiled side down. Top 4 bread slices equally with turkey, spinach, bacon, tomato slices, avocado, mozzarella and blue cheese. Cover with remaining bread slices, oiled side up and press together gently.
Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once, if using a skillet for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
Makes 4 servings.
GRILLED TURKEY AND BRIE
WITH APRICOT
8 slices sourdough bread
2 tbsp. butter or margarine, softened
½ cup apricot preserves or jam
8 oz. thinly sliced turkey (maple-glazed if store bought)
4 oz. Brie, sliced
2 medium Granny Smith apples, thinly sliced
Brush one side of each bread slice with butter. Place 4 slices on a work surface, buttered side down. Spread bread slices equally with apricot preserves. Top equally with turkey, Brie and apples. Cover with remaining bread slices, buttered side up, and press together gently.
Place sandwiches on a preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.
Makes 4 servings.
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.
