Recipe: Grilled Turkey Sandwiches With Stuffing and Cranberry Relish

Nov. 28, 2008 — -- Thanksgiving may be a memory, but the leftovers are very real. Emeril Lagasse shows you how to repurpose your turkey and trimmings. Check out his recipes below and for more meal ideas check out the "GMA" recipe index.

5 tablespoons mayonnaise

8 thick slices French Batard bread, or other dense bread such as ciabatta or boule

6 ounces grated Emmenthaler cheese

10 ounces sliced roast turkey breast

½ to ¾ cup leftover Thanksgiving stuffing, optional

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

8 tablespoons cranberry sauce

4 tablespoons butter, melted

Sweet potato chips for serving, optional

Lay the bread on a work surface and spread a little over 1 tablespoon of mayonnaise on 4 slices of bread.

Sprinkle the cheese on half of the bread slices, top with the turkey, and season with salt and pepper. Spread 2 to 3 tablespoons of the stuffing over the turkey, if desired, then spread the cranberry sauce on the remaining 4 slices of bread. Close sandwiches, pressing each one tightly together. Brush both sides of the sandwich with some of the melted butter.

Heat a grill pan over medium-low heat and brush the pan with the remaining butter. Place the sandwich in the hot pan and grill for 5 to 8 minutes per side, pressing the top of the sandwich with another pan. The sandwich should be hot and the cheese should be melted. Continue this process until all the sandwiches are grilled.

Serve immediately, with sweet potato chips if desired.

Yield: 4 sandwiches
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Omnimedia, Inc

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