Thanksgiving Leftover Panini with Taleggio

“Niente va sprecato” AKA nothing goes to waste. This warm, melty sandwich turns Thanksgiving turkey into pure comfort with a subtle Italian twist: Borsari Olive Oil for the golden crust, a whisper of Borsari Original, and creamy Taleggio (or fresh mozzarella) to bind it all together.

Ingredients

• Leftover roasted turkey, sliced
• 2-3 Tbsp cranberry sauce (homemade or leftover)
• 2-3 oz Taleggio cheese, sliced (or fresh mozzarella)
• 2 slices sourdough, Italian loaf, or ciabatta
• 1-2 Tbsp Borsari Olive Oil, for brushing
• Pinch of Borsari Original
• Optional: a few arugula leaves or thin red onion for bite

Instructions

1. Prep the bread: Lightly brush the outsides of both slices with Borsari Olive Oil. Sprinkle a pinch of Borsari Original on the oiled sides.
2. Assemble: On the un-oiled sides, layer turkey, cranberry sauce, and Taleggio. Add optional arugula or onion. Close the sandwich.
3. Grill: Warm a skillet or panini press over medium heat. Cook 3 to 4 minutes per side (press gently) until the bread is deep golden and the cheese melts.
4. Serve: Rest 1 minute, slice, and enjoy while molten.

Pro Tips

• No press? Use a heavy skillet on top of the sandwich to mimic a press.
• Cheese swaps: Fontina, provolone, or scamorza melt beautifully; brie for extra luxe.
• Extra sparkle: Brush the pan with a little more olive oil for a cracklier crust.

Make It Italian(-er)

• Add a thin smear of fig jam or mostarda with the cranberry for sweet-heat.
• Layer a leaf of fresh basil or a few thyme leaves.
• Finish with a drizzle of Borsari Olive Oil and a grind of black pepper.