Best Mini Thanksgiving Pressed Sandwiches Recipes

MINI THANKSGIVING PRESSED SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Generously season the turkey breast with salt and pepper. On a sheet pan fitted with a rack arrange the sage and thyme and put the turkey breast on top of the herbs. Put in the oven and pour the chicken broth into the sheet pan. Roast until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours. Remove the breast from the oven to a cutting board and cover with foil. Allow to rest for 15 minutes before slicing.
• For the Cranberry Mayo:
• In a small bowl mix together the cranberry sauce, mayonnaise, sour cream, mustard, hot sauce and chives. Cover and refrigerate until ready to use.
• Lightly butter 1 side of a slice of bread and put the buttered side down, on a sheet pan lined with waxed paper. Spread a little of the Cranberry Mayo onto the bread and top with some of the sliced turkey. Top with a tablespoon of stuffing and spread a little bit more of the Cranberry Mayo on top of the stuffing. Top with half a slice of cheese. Lightly butter another slice of bread and put the buttered side up, on top of the sandwich. Repeat with remaining ingredients.
• Working in batches, put the sandwiches into a preheated panini press and cook until the cheese is melted and the bread is lightly browned and crispy, about 4 minutes.
• Stove Top Instructions: Working in batches, put the sandwiches in a large skillet over medium heat and cook until bread is browned and crispy and the cheese is melted, about 3 to 4 minutes per side,
• Arrange the sandwiches on a serving platter and serve.

PRESSED CHEESE SANDWICHES

Steps:

• I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
• In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
• Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
• Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
• The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
• The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
• Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
• Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

THANKSGIVING SANDWICHES

Steps:

• In a large bowl, combine the turkey, mayonnaise, cranberries, orange, sugar, mustard and salt. Just before serving, stir in pecans. Place lettuce and 1/2 cup turkey mixture on each roll.