1/2 cup turkey gravy base
1/2 cup milk
8 slices sweet batard, each cut on the bias about 1/2 inch thick
Olive oil for brushing
1/2 cup cranberry relish
4 slices provolone cheese
12 oz. thinly sliced roast turkey breast meat
1 1/3 cups leftover cooked stuffing
In a small saucepan over medium-high heat, combine the turkey gravy base and milk. Bring to a simmer, whisking occasionally, then reduce the heat to low. Cover and keep warm.
Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread 1 Tbs. cranberry relish on each slice. Place 1 cheese slice on each of 4 bread slices. Top with the turkey and stuffing, dividing evenly. Cover each with one of the remaining bread slices, oiled side up.
Preheat an electric panini press on the “panini” setting. Preheat an oven to 200°F.
Place 2 sandwiches on the panini press, close the lid and cook until the bread is golden brown and crisp and the cheese is melted, about 4 minutes. Place on a rack-lined baking sheet and keep warm in the oven. Repeat with the remaining 2 sandwiches. Carefully open the sandwiches and spoon on the warm gravy. Close the sandwiches, cut in half and serve immediately. Serves 4.