In most cases, finding a satisfying lunch in the midst of a wintry day can challenge even the best of home cooks. There is no better time of year to save your turkey, chicken, or lamb scraps, whatever is around you or your mother-in-law’s kitchen. This particular sandwich will impress your audience with leftover Thanksgiving turkey.
1 Tablespoon premade basil pesto (frozen section of a decent grocery store)
3-4 oz cooked bacon (preferably smoked bacon)
2 Tablespoons cream cheese
1 small Tomato, sliced 1/8” thick
4 oz leftover turkey breast, or dark meat, sliced 1/4” thick
2 slices of provolone cheese
1 small red onion, sliced 1/8” thick
2 slices of ciabatta, sourdough, or your favorite bread
1 oz extra virgin olive oil
To taste: Kosher salt and black pepper
Directions: Apply the basil pesto to one side of a slice of bread and the cream cheese to the side of the second piece. Stack the provolone, tomato, bacon, and sliced red onion on one side and the turkey meat on the other. Season the sandwich with kosher salt and pepper. Press sandwich together, brush both sides with olive oil and place in panini machine (or in a sauté pan as you would a grilled cheese).
Adam Marshall is a professional chef based in Canandaigua, NY. Adam is a graduate of the Culinary Institute of America and enjoys making great tasting food easy to make.