After Christmas we always enjoy the leftovers, and I try to find creative and delicious ways to use them up. I boiled the turkey carcass to extract a broth which I made into Jamaican Black Bean Soup. So I adapted this panini sandwich recipe from Better Homes and Gardens to use up some turkey dinner leftovers: ham and spicy giblet dressing. This sandwich was salty, sweet, tangy, and spicy. All my favorite combinations!
Grilled Apple, Brie, and Christmas Ham with Turkey Giblet Dressing
Makes 3 sandwiches
2 slices ham cut into 1″x 3″pieces
1 Granny Smith apple, sliced into wedges then sliced thinly
Half small round of Brie
6 slices sourdough bread
1/3 cup turkey giblet dressing
On three slices of bread, spoon the dressing evenly. Top with ham pieces, about 5 per sandwich. Add the brie slices about 2-3 per sandwich, then about 4 of the apple slices. Cover with the remaining 3 slices of bread.
Cook’s Note: In the original recipe cranberry sauce was used instead of the giblet dressing.
Butter the outside of each sandwich and place on a hot griddle or panini press. Grill until golden brown on the outside, the cheese is melted, and the dressing is hot. Slice in half and serve at once.
Serving Suggestion: serve with a hearty soup such as a lentil soup or the Jamaican black bean soup.