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Thanksgiving leftovers: Cubanini grilled in skillet, griddle Modified: November 25, 2009 at 11:32 am •  Published: November 25, 2009

So, the dust has settled from the dining room table and the smoke has cleared from the kitchen. Piles of turkey and ham abound.

First things first. If you have a vacuum-sealer, use it. This is your best choice to maintain freshness as the removal of oxygen from your storage bag or container slows oxidation.

Next, use what you’ve got.

Here’s a sandwich recipe using a combination of common refrigerator items and traditional Thanksgiving fare, and a tried-and-true technique from Cuba and Italy.

Thanksgiving Cubanini
2 to 3 slices turkey

2 to 3 slices ham

1 to 2 slices cheese, preferably baby Swiss

4 to 5 pickle slices, preferably kosher dills

1 teaspoon cranberry sauce

2 tablespoons mayonnaise

2 large slices of bread (we used a small unwarmed, uncut square of Hawaiian sweet rolls)

→If using a sandwich griddle, warm it up. If using a skillet, heat it to medium.

→In a small bowl, mix cranberry and mayo until well combined.

→Coat both slices of bread with cranberry-mayo.

→Top with remaining ingredients, the cheese in between the ham and turkey.

→If using a griddle, close the lid over the sandwich and press. Cook 3 to 4 minutes, or until cheese is melted. If using a skillet, press sandwich down using a large spatula or the bottom of a second skillet. Cook 3 to 4 minutes or until cheese is melted.

→Remove and let cool 1 minute, slice crosswise and serve.

Source: Dave Cathey

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