BLACK FRIDAY TURKEY AND STUFFING PANINI
It's Black Friday, the day after Thanksgiving. You've got a fridge full of leftovers, and you're famished after a morning of door-buster sales. I promise you this hot and toasty sandwich will really hit the spot! I recommend #141048 for the stuffing!
Provided by Chef Itchy Monkey
Categories Lunch/Snacks
Time 7m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat panini grill to medium-high. Warm leftover turkey and stuffing in the microwave.
- Butter 1 side of each slice of bread, lay butter-side down on your work surface.
- On one slice of bread, layer ingredients in the following order: 1 slice cheese, turkey, stuffing, black pepper (if desired), 1 slice cheese, top piece of bread, with buttered sides facing out.
- Place assembled sandwich on the hot grill, and close, pressing down for about a minute to consolidate ingredients. Continue cooking for a few minutes, until golden brown.
Nutrition Facts : Calories 812.7, Fat 35.3, SaturatedFat 18.1, Cholesterol 117.2, Sodium 1479.4, Carbohydrate 78, Fiber 5.3, Sugar 1.7, Protein 43.5
THE GOOD FRIDAY SANDWICH
Good Friday being a strict day of fasting and consuming of vegan food only, this BLT-inspired sandwich came together easily and quickly. Mustard (any kind as long as it's dairy-free) can replace vegan mayonnaise if you prefer. As we were enjoying our new sandwich creation, Mr. Cookgirl suggested next time stirring in a little bit of Tabasco 'Chipotle" sauce to the mayo; or maybe substitute creamy horseradish...?
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches
Number Of Ingredients 7
Steps:
- Slice the foccacia in half and toast or (pan) grill if desired.
- Spread one slice of the focaccia with the vegan mayonnaise. Add 1 1/2-2 slices tempeh bacon per sandwich followed by the bell pepper, lettuce, cilantro and cracked black pepper.
- Place the other slice on top and cut in half.
Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 0.8, Carbohydrate 1.1, Fiber 0.4, Sugar 0.8, Protein 0.2
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