Mini Thanksgiving Pressed Sandwiches
- 1 (5-pound) turkey breast
- Salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 6 sage leaves
- 1 (15-ounce) can chicken broth
- 1 stick softened unsalted butter
- 2 French baguettes, sliced into approximately 1/4-inch thick slices
- 1 cup Cranberry Mayo
- 1 (7-ounce) box stuffing mix, prepared according to box instructions
- 1/2 pound havarti cheese, sliced
- Cranberry Mayo:
- 1/2 cup cranberry sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons spicy brown mustard
- 1 tablespoon hot sauce
- 2 tablespoons thinly sliced fresh chives
Preheat the oven to 350 degrees F.
Generously season the turkey breast with salt and pepper. On a sheet pan fitted with a rack arrange the sage and thyme and put the turkey breast on top of the herbs. Put in the oven and pour the chicken broth into the sheet pan. Roast until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours. Remove the breast from the oven to a cutting board and cover with foil. Allow to rest for 15 minutes before slicing.
For the Cranberry Mayo:
Lightly butter 1 side of a slice of bread and put the buttered side down, on a sheet pan lined with waxed paper. Spread a little of the Cranberry Mayo onto the bread and top with some of the sliced turkey. Top with a tablespoon of stuffing and spread a little bit more of the Cranberry Mayo on top of the stuffing. Top with half a slice of cheese. Lightly butter another slice of bread and put the buttered side up, on top of the sandwich. Repeat with remaining ingredients.
Working in batches, put the sandwiches into a preheated panini press and cook until the cheese is melted and the bread is lightly browned and crispy, about 4 minutes.
Stove Top Instructions: Working in batches, put the sandwiches in a large skillet over medium heat and cook until bread is browned and crispy and the cheese is melted, about 3 to 4 minutes per side,
Arrange the sandwiches on a serving platter and serve.
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