Leftover Thanksgiving Panino

2 Tbsp. whole grain mustard or Dijon if you prefer

2 slices sourdough sandwich bread

2 slices Swiss cheese

1/3 cup shredded leftover roast turkey

3 Tbsp. leftover cranberry sauce

1/3 cup leftover stuffing

2 Tbsp. leftover gravy

2 Tbsp. butter, at room temperature

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 stuffing 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 panino maker or a grill pan or skillet over medium-low heat. Spread the top with the remaining 1 tablespoon butter. Close the panino maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. If you use a grill pan or skillet, place a second heavy pan or skillet on top of the sandwich to press it and flip the sandwich halfway through to grill on the other side.

Pull the sandwich off the heat and slice it in half. Enjoy while the cheese is still melty!

Yield: 1 servings