Is your fridge filled with leftovers from a big Easter roast? Luckily, roasts of all kinds – turkey, ham, roast beef, pork – make the very best kinds of leftovers. Thinly sliced roasted anything is pretty fab in a grilled cheese or panini – dress it up with tart cranberry chutney (peach or mango would be pretty fab, too) and a scattering of chopped walnuts for added crunch.
Panini is just a fancy name for grilled cheese, pressed as it cooks in a panini grill. If you don’t have a panini grill, you can simulate the effect by weighing your sandwich down as it cooks – set a heavy skillet on top of it as it cooks in a hot skillet.
Grilled Cheese with Roast Turkey, Cranberry Chutney and Walnuts
Sandwiches have never tasted this good. Bring your leftover holiday turkey, ham, pork or roast beef to life with the addition of some melted cheese, cranberry chutney and crunchy walnuts. Grill to perfection and enjoy.
8 thick slices egg bread
2 Tbsp. softened butter
8 slices turkey or ham
1 Tbsp. chopped California walnuts
4 slices Havarti cheese
1/4 cup cranberry chutney
Butter one side of each bread slice. Turn 4 pieces butter side down on a work surface. Arrange 2 slices of turkey on each piece of bread. Sprinkle with walnut pieces. Top each with a slice of Havarti. Spread cranberry chutney on the unbuttered side of remaining slices of bread and place butter side up.
Grill on a preheated panini grill or in a skillet until golden on both sides and cheese has melted, about 5 minutes.
Ham and Old White Cheddar: Substitute turkey, havarti cheese and cranberry chutney with equal amounts of ham, old white cheddar cheese and honey mustard.
Spicy Roast Beef: Substitute turkey, havarti cheese and cranberry chutney with equal amounts of roast beef, brie and horseradish mayonnaise.
Roast Pork and Apricot: Substitute turkey, havarti cheese and cranberry chutney with sliced roast pork, stilton and apricot preserves.
Makes 4 servings.
Recipe and photo courtesy of walnutinfo.com