Serves: 2

1/4 cup Dijonnaise
2 tablespoons leftover cranberry relish
Salt and freshly ground black pepper
4 slices good quality Italian bread
8 slices thinly sliced Swiss cheese
4 slices thinly sliced deli ham
6 slices leftover sliced turkey, white or
dark meat or a combination
8 dill pickle slices
4 tablespoons Hellmann’s or Best Foods
Real Mayonnaise

Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper.

Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with 1 slice of the cheese, ham, turkey another slice of cheese and pickles (in that order). Place the remaining bread on top, mayonnaise side down.

Heat a hot skillet over medium heat or a panini press. Wrap a brick in heavy duty aluminum foil (if not using a panini press).

Spread 1 tablespoon of the mayonnaise on the top of each sandwich and place in the skillet if using or in a panini press, mayonnaise-side down. Place the brick on top of the sandwiches and cook until the bottom is golden brown, about 2 minutes. Remove the brick, spread the top of the sandwiches with the remaining mayonnaise, turn over, place the brick back on top and cook until the bottom is golden brown and the cheese has melted, about 2 minutes longer. Cut in half and serve warm.