Nov 19, 2011 8:53 AM by Kate Richards, Missy Robinson
Panera Bread is helping you keep Thanksgiving leftovers fresh and interesting. Here are two awesome ideas!
If these aren't enough, click here to get to Panera's website. There you can find the link to match the right bread with your meal.
Ham and Brie Panini
1 loaf Panera Bread Asiago Cheese Focaccia
1/4 cup coarse, country-style mustard
1 scallion (dark green part only), chopped
1 small garlic clove, crushed
2 teaspoons chopped fresh tarragon
1/8 teaspoon ground black pepper
1 packed cup baby arugula or spinach leaves
8 ounces Brie cheese, thinly sliced and left at room temperature for 15 minutes
6 ounces thinly sliced baked ham
Cut focaccia in half through the side to make two rounds (top and bottom halves of sandwich). Mix mustard, scallion, garlic, tarragon and black pepper in small bowl. Spread over top and bottom halves of sandwich.Arrange arugula or spinach over mustard on both halves. Arrange sliced Brie, then sliced ham, over the bottom half. Top with the other half and press down gently.
Coat a panini press or nonstick skillet with cooking spray and heat over medium heat. Add panini and cook until browned and cheese softens, but doesn't completely melt, 4 to 5 minutes per side. If using a skillet, press a heavy weight, such as another skillet, on top of sandwich until bottom is browned, then flip and repeat on the other side. Remove to a cutting board and slice like a pizza into six wedges.
Makes 6 servings. Prep: 10 minutes. Cook: 10 minutes
Open Faced Turkey Sandwich
Panera Honey Wheat Bread
Turkey gravy, prepared per instructions
Prepare gravy per instructions or warm up leftover homemade gravy if you have it Slice the Honey Wheat bread and spread each side with cranberry sauce. Layer with warm stuffing then turkey. Cover with gravy. Enjoy!