Although I love to cook Thanksgiving dinner, I have to confess to enjoying post-Thanksgiving meals even more.
At a farmers' market where a baker was selling ciabatta, I realized this Italian country bread could be used to make sandwiches known as panini that can be filled with all manner of ingredients. I decided to make a Thanksgiving version.
Today's recipe yields four servings, but you can double or triple the ingredients as needed.
These robust sandwiches can stand on their own or with a bowl of soup or a salad. Leftover pumpkin, apple or pecan pie garnished with scoops of vanilla ice cream would make a fine dessert.
Thanksgiving Panini With Turkey, Pears and Creamy Blue Cheese
Makes 4 sandwiches
8 3/8 -inch-thick slices of country bread, such as Italian ciabatta or peasant French
8 ounces creamy blue cheese, preferably Saga Blue
1 large ripe pear, stemmed, cored and thinly sliced but unpeeled
1 small sweet red onion, halved lengthwise and thinly sliced
1 small bunch watercress, cleaned and tough stems cut off and discarded
10 to 12 ounces thinly sliced roast turkey
olive oil
Place 2 bread slices on work surface and spread 1 / 4 of cheese on 1 slice. Top cheese with 3 to 4 pear slices. Next, arrange 2 to 3 onion slices over pears. Cover with 2 to 3 watercress sprigs. Finally, arrange 1 / 4 of turkey in next layer. Top with slice of bread. Brush sandwiches on outside generously with olive oil. Repeat to make 3 more sandwiches.
Lightly brush stove-top grill pan with olive oil and place over medium-high heat until hot. Place enough sandwiches in pan to fit comfortably in single layer. Grill, pressing down firmly with metal spatula to compress sandwiches. Cook until undersides are rich golden brown, about 2 minutes. Turn and cook until other sides are golden brown, 1 to 2 minutes more. Remove from pan. Continue, brushing pan with additional olive oil, if necessary, until all sandwiches are cooked.
If you do not have a grill pan, use large, heavy skillet and coat with thin layer of olive oil. Cook sandwiches in same way, adding more oil if needed.
To serve, cut sandwiches on diagonal and serve garnished with watercress.
