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As Rach says, this menu gives thanks to the Thanksgiving leftovers. The Florentine-style sandwiches are a great way to use up leftover turkey, cheese and stale bread. Round out this tasty sammy with her Pumpkin Parm Fries and Roasted Tomato & Pepper Soup.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups warm milk
- A little freshly grated nutmeg (1/8 teaspoon)
- ½ teaspoon white pepper
- Salt, to taste
- 1 pound roast turkey breast, thinly sliced
- 8 deli slices mozzarella
- 12 ounces Fontina Val d’Aosta, thinly sliced, or 8 slices mild Provolone from deli
- 2 tablespoons EVOO
- 4 cloves garlic, chopped
- 1 pound spinach, stemmed, cleaned and coarsely chopped
- Juice of ½ lemon
- 8 slices white peasant or rustic bread
- EVOO non-aerosol spray, if cooking in large skillet, OR omit if using a panini press
Yield
Serves: 4
Preparation
Heat a skillet over medium heat, melt butter and whisk in flour. Add warm milk and season with nutmeg, white pepper and salt to taste. Thicken a minute or so and remove from heat.
Slice turkey and open and/or slice cheeses.
Heat another skillet over medium, heat with EVOO, 2 turns of the pan, stir in garlic, 30 seconds, then add spinach and wilt. Season with salt and pepper and add lemon juice.
Assemble each sandwich in this order: bread, sauce both the top and bottom slices, 2 slices mozz, turkey, spinach, fontina, sauced top slice of bread. If using a skillet, spray each side of sandwiches with oil and cook over medium heat until golden and cheeses are melted. Or, press in panini press at 375°F until sandwiches are golden and melted.