Pilgrim Panini Dip Sandwich Food

PILGRIM SANDWICH

Steps:

• Spread outside of bread lightly with mayonnaise.
• Spread inside of bread with thousand island dressing.
• Equally divide turkey between 4 sandwiches.
• Equally divide cheese between 4 sandwiches.
• Put in frying pan, as you would fry a grilled cheese sandwich over medium heat.
• When toasted and cheese is melted, sandwich is ready to enjoy!

TURKEY BRIE CRANBERRY SPINACH PANINI

Steps:

• On one slice of bread spread Dijon according to taste.
• Layer on Brie, turkey, cranberry sauce, spinach, and another layer of Brie cheese.
• Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle or panini press until sizzling.
• Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren't using an actual panini press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.
• Serve immediately.

LEFTOVER THANKSGIVING PANINI

Steps:

• 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.
• Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter.
• Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook's Note). Spread the top with the remaining 1 tablespoon butter.
• 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.)
• Pull the sandwich off the heat and slice it in half--this sandwich is to die for!

FRENCH DIP PANINI

Steps:

• In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallot and cook, stirring, until translucent, 1 to 2 minutes. Add the cornstarch and cook for 1 minute. Whisk in the beef broth.
• Add the roast beef to the sauce and warm over low heat.
• Preheat a nonstick grill pan over medium heat. Spread the remaining 2 tablespoons butter on the split sides of the baguette sections. Using tongs, top half the sections with the warm roast beef, reserving the sauce. Top with the cheese and the remaining baguette sections. Place the 4 panini on the hot pan. Weigh down with a heavy skillet and cook for 2 minutes, then flip the panini and cook for 2 minutes longer.
• Remove the panini from the heat and divide the sauce among 4 small bowls for dipping.