Loaded Holiday Panini

Loaded Holiday Panini

 I feel like everyone has seen at least one version of the thanksgiving leftovers sandwich, which are usually stacked to the ceiling with brown foods. This Loaded Holiday Panini, is not that! This panini is for those of us who love the basics of each dish served on special fall and winter eves, but that don’t need days-old sandwich fillings, and are totally okay with eating these foods whenever we please.

Roasted Sweet Potatoes and Brussels Sprouts on Stalk

Seared Brussels Sprouts with Coconut Bacon and gardein turk'y cutlets

Cue the simple, but very delicious and satisfying, gardein turk’y cutlet. I actually had these for the first time at my dear friend Joni’s house, for last year’s thanksgiving! At the time we were both working at Whole Foods, so she put together a quick dinner for her family and had me over. These cutlets are good! Because they are not stuffed with anything, they cook up in a few minutes and can be utilized in so many ways; the gravy doesn’t hurt either. You can find a bunch of recipes for more holiday meals on gardein’s site, right now!

Cranberry Relish and Garlic Herb Buttered Bread

Now, what’s in this amazing grilled sandwich, you ask? The first inner layer is the breaded turk’y cutlet, atop that are roasted sweet potato rounds, then Brussels sprouts sautéed with onions and coconut bacon, smothering that is a simple warm, cranberry relish, and fresh arugula. Last, but certainly not least, there are two crusty pieces of bread brushed with garlic herb (vegan) butter holding it all together. Carefully wedge that bad boy into a panini press, or onto a hot pan, and let the magic happen. Oh, and how could I forget about the lil’ side of gravy to spoon over your hot sandwich?

Loaded Holiday Panini

Loaded Holiday Panini

You see what I’m saying, now? This isn’t your typical leftover sandwich, this is a panini that holds a special place in your seasonal menu. Each of the components has minimal ingredients,  just throw stuff in pans and be on your way to an extremely delectable meal!

Loaded Holiday Panini

 

Loaded Holiday Panini
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Loaded Holiday Panini

This delectable panini embraces simplified holiday dishes and puts them between two pieces of garlic herb brushed bread.
Course Dinner, Entree, Lunch
Cuisine Holiday, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Jackie of Vegan Yack Attack

Ingredients

Roasted Sweet Potatoes

  • 12 ounces sweet potatoes sliced into 1/2" thick rounds
  • Cooking oil spray I used propellant-free organic canola or coconut oil
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon salt

Seared Brussels Sprouts

  • 1 tablespoon coconut oil
  • 1 1/2 cups thinly sliced brussels sprouts
  • 1 cup slivered white onion
  • 1/4 cup coconut bacon I love Phoney Baloney's but you can find recipes online
  • Salt and pepper to taste

Cranberry Relish

  • 1 1/2 cups cranberries fresh or frozen and thawed
  • 1/2 cup orange juice
  • 1 tablespoon sugar

Garlic Herb Buttered Bread

  • 3 tablespoons vegan butter melted
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried parsley
  • Pinch of salt
  • 8 slices thick of crusty bread sourdough or wheat work well

Assembly

  • 4 gardein turk'y cutlets
  • 2 packets gardein gravy comes with cutlets
  • 2 cups loosely packed baby arugula

Instructions

Roasted Sweet Potatoes

  1. Preheat oven to 375F and spray a thin coat of oil onto a baking sheet. Place sweet potato rounds onto sheet, spraying them lightly with oil and sprinkling salt & pepper over them. Roast for 15 minutes, flip them over, and roast for 10 more minutes. While they are roasting, start on brussels and cranberry relish.

Seared Brussels Sprouts

  1. Warm the coconut oil in a large saute pan over medium heat. (Start cranberry relish in a small pan at the same time) Once hot, add brussels and onion slivers to the pan. Sear the brussels for 2-3 minutes, then stir and sear again. Continue this until the onions are translucent and the brussels have browned and reduced in size.
  2. Stir coconut bacon into the brussels, and season with salt and pepper, to taste. Move mixture to a bowl and set aside. Keep the pan on the stove for the cutlets.

Cranberry Relish

  1. In a small pan, bring the cranberries, orange juice and sugar to a simmer over medium heat. Cover partially with a lid, and cook mixture down for 10 to 15 minutes, stirring occasionally. Once all of the cranberries have popped and you have mushed them a bit with your spoon, cook until the mixture is thick, and set aside.

Garlic Herb Buttered Bread

  1. In a small dish, whisk together the vegan butter, garlic powder, thyme, sage, parsley and salt. Use a brush to paint a thin layer onto both sides of each piece of bread.

Assembly

  1. Following the directions on the package, prepare the turk'y cutlets and gravy. Once cooked, divide the gravy between four ramekins for serving with each sandwich.
  2. To assemble the paninis, start with a four pieces of bread (this will be the bottom), place a turk'y cutlet onto each piece, divide sweet potatoes, brussels sprouts, cranberry relish and arugula between the four sandwich and top with remaining pieces of bread.
  3. Place one or two sandwiches at a time into a panini press (depending on the size). Heat until grill marks are visible, then carefully remove and plate with a serving of gravy. Repeat until all sandwiches are panini-ized. 😉 Serve immediately!

Loaded Holiday Panini

Loaded Holiday Panini

14 Comments on “Loaded Holiday Panini

    • Thanks, Michael! It’s cool as a concept, but honestly it tastes even better!

  1. Love me some Brussels sprouts! Already printed, pinned and shared! Mouth watering recipe girl! Thank you for making the transition easier for Al with recipes like this. 🙂

  2. This sandwich is a masterpiece! I haven’t ever had sweet potato in a sandwich, but obviously it would go great with the cranberry and brussels.

    • Thank you, Allysia! And sweet potatoes are totally yum in sandwiches!

  3. This looks AMAZING and it’s great that each layer takes minimal prep! I’ve been looking for Gardein’s turk’y cutlets everywhere!

    • They should be more prevalent around the holidays but you can check out their website to see who carries their products!

  4. Pingback: 40 Vegan Thanksgiving Recipes & More - Cadry's Kitchen

  5. Pingback: Holiday Nog from Fettle Vegan + a cookbook giveaway!

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