Chicken, Stuffing and Gravy Panini

Re-heat the stuffing and gravy in the microwave for about 30 – 45 seconds to take the chill off.

Pre-heat your panini press to 375 F. If you don’t have a panini press you can use a hot skillet with another heavy pan to put on top of the panini as a press.

Heat the tortilla right over the gas burner for a few seconds. Or if you’ve never done this, use a dry skillet over medium heat. Or you can microwave it between two sheets of paper towels for about 10 seconds. It just needs to be pliable.

Put your softened tortilla onto your work surface. Layer the chicken, stuffing, cheese and gravy over the top. You may use as much or as little of each as you wish. The measurement I give are just an approximate. You might want to add cranberry sauce too if you like.

Fold both ends of the tortilla in and then roll it up until sealed. Place the tortilla seam side down on the panini press or skillet and close the lid. Cook for about 2 – 3 minutes or until golden brown.

If you are using a skillet, place the panini into the skillet seam side down and place another pan on top of it. I recommend that you put something heavy inside of the top pan, to weigh it down. Usually a 28 ounce can or two smaller ones will work. After about 1-1/2 – 2 minutes flip the panini over and cook on the other side until golden brown.

Cut in half and serve.

Serves one.

Enjoy!

I originally created this recipe to use up the Thanksgiving day leftovers but have made it several times since then.