Daphne makes your leftovers come to life with this tasty twist!
CRANBERRY TURKEY SALAD PANINI
2 cups leftover turkey (shredded, skin removed)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
3 stalks celery (minced)
1 Honeycrisp apple (small dice)
1/4 cup dried cranberries
1/2 small red onion (peeled, finely chopped)
1 tablespoon red wine vinegar
4 whole wheat burrito-sized tortillas (10-inch)
Kosher salt and freshly ground black pepper (to taste)
Preheat the panini press.
In a large bowl add the turkey, mayonnaise, Dijon, celery, apple, cranberries, red onion, and red wine vinegar and toss to combine. Season with salt and pepper.
Divide mixture between the tortillas and place on the bottom half of the tortilla. Roll into a burrito by folding the two short sides inward and hold in place. Roll the filled half burrito upwards to form a seam.
Brush the outside of the burrito with olive oil and place on the panini press. Allow to cook until golden and warmed through, about 4-5 minutes. Serve.
Tip: Also the perfect salad to serve on leftover dinner rolls from your Thanksgiving meal.