Thanksgiving Leftovers Panini

These sandwich melts, made with sprouted-grain bread and baked in a waffle iron, are a fantastic way to use up leftovers from your holiday feast. Sprouted-grain bread contains fewer carbs than white bread, so it does not cause blood sugar spikes, and it also contains protein. The addition of delicious broccoli sprouts and melty Swiss cheese raises the turkey sandwich to new heights.

When purchasing cranberry sauce, read the labels carefully; some include a lot of added sugar. Whole cranberry sauce (rather than jellied) is lower in sugar and has more of the fruit's natural fiber.

Thanksgiving Leftovers Panini

Ingredients

• 8 slices sprouted whole-grain bread (like Ezekiel Sprouted Whole Grain Bread)

• 1/2 cup (140g) whole cranberry sauce (such as 365 Whole Foods Organic)

• 1 pound (454g) thinly sliced roasted turkey breast, skin discarded

• 1 cup (42g) broccoli sprouts, loosely packed

• 4 slices (84g) 2% Swiss cheese

Directions

Preheat a waffle iron and coat with cooking spray. Spread the cranberry sauce on 4 slices of bread. Top with half of the turkey, then the sprouts, and then the other half of the turkey. Top with the cheese and remaining slices of bread.

Cook the sandwiches in the waffle iron, in batches if necessary, until the bread is golden brown and the cheese has melted, 5 minutes. Serve warm.

Serves: 4 | Serving Size: 1 sandwich

Nutrition (per serving): Calories: 463; Total Fat: 15g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 82mg; Sodium: 940mg; Carbohydrate: 32g; Dietary Fiber: 7g; Sugar: 11g; Protein: 38g