Stuffing Panini with Onion Jam and Gravy
Transform leftover Thanksgiving stuffing and cranberry sauce into this delicious next-day sandwich. Onion jam lends a savory note, and a spoonful of warm gravy adds a rich finishing touch.
- 1 piece green onion slab bread, 6 inches (15 cm) wide, cut in
- Olive oil for brushing
- 2 Tbs. savory onion jam or smoked onion jam
- 2 Tbs. cranberry sauce
- 1/2 cup (2 oz./60 g) cooked stuffing
- 1/4 cup (2 fl. oz./60 ml) turkey gravy, warmed
Preheat an electric panini press according to the manufacturer’s instructions.
Brush the outside of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the onion jam on one slice. Spread the cranberry sauce on the other slice and top with the stuffing. Cover with the other bread slice, oiled side up.
Place the sandwich on the preheated panini press, close the lid and cook until the bread is golden, 3 to 5 minutes. Transfer to a cutting board and cut in half. Open the sandwich and pour the gravy on top. Serve immediately. Serves 1.