Mini Thanksgiving Pressed Sandwiches

Name: Mini Thanksgiving Pressed Sandwiches
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 24
Cuisine: Global
Ingredients: 2 French baguettes, sliced into approximately 1/4-inch thick slices; 425 grams chicken broth; 2 Tbsps thinly sliced fresh chives; 5 sprigs fresh rosemary; 227 grams havarti cheese, sliced; 1 Tbsp hot sauce; 237 milliliters Cranberry Mayo; 59 milliliters mayonnaise; 6 sage leaves; 24 servings Salt and freshly ground black pepper; 2 Tbsps sour cream; 2 Tbsps spicy brown mustard; 198 grams box stuffing mix, prepared according to box instructions; 2 kilograms turkey breast; 1 stick softened unsalted butter; 118 milliliters cranberry sauce

Mini Thanksgiving Pressed Sandwiches might be just the main course you are searching for. This recipe serves 24. One portion of this dish contains roughly 26g of protein, 18g of fat, and a total of 342 calories. A mixture of hot sauce, mayonnaise, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the mayo you could follow this main course with the Frozen Cinco De Mayo Dessert as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes about 3 hours and 10 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Chicken Broth

Turkey Breast

Herbs

Thyme

Sage

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the breast from the oven to a cutting board and cover with foil. Allow to rest for 15 minutes before slicing.

Equipment you will use

Cutting Board

Aluminum Foil

Oven

In a small bowl mix together the cranberry sauce, mayonnaise, sour cream, mustard, hot sauce and chives. Cover and refrigerate until ready to use.

Ingredients you will need

Cranberry Sauce

Mayonnaise

Sour Cream

Hot Sauce

Mustard

Chives

Equipment you will use

Bowl

Lightly butter 1 side of a slice of bread and put the buttered side down, on a sheet pan lined with waxed paper.

Ingredients you will need

Butter

Bread

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sliced Turkey

Cranberries

Stuffing

Butter

Cheese

Spread

Bread

Mayonnaise

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.

Ingredients you will need

Cheese

Bread

Equipment you will use

Panini Press

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,

Ingredients you will need

Cheese

Bread

Equipment you will use

Stove

Frying Pan

Arrange the sandwiches on a serving platter and serve.