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As Rach says, this menu gives thanks to the Thanksgiving leftovers. The Florentine-style sandwiches are a great way to use up leftover turkey, cheese and stale bread. Round out this tasty sammy with her Pumpkin Parm Fries and Roasted Tomato & Pepper Soup.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups warm milk
  • A little freshly grated nutmeg (1/8 teaspoon)
  • ½ teaspoon white pepper
  • Salt, to taste
  • 1 pound roast turkey breast, thinly sliced
  • 8 deli slices mozzarella
  • 12 ounces Fontina Val d’Aosta, thinly sliced, or 8 slices mild Provolone from deli
  • 2 tablespoons EVOO
  • 4 cloves garlic, chopped
  • 1 pound spinach, stemmed, cleaned and coarsely chopped
  • Juice of ½ lemon
  • 8 slices white peasant or rustic bread
  • EVOO non-aerosol spray, if cooking in large skillet, OR omit if using a panini press


Serves: 4


Heat a skillet over medium heat, melt butter and whisk in flour. Add warm milk and season with nutmeg, white pepper and salt to taste. Thicken a minute or so and remove from heat.

Rachael Ray 10.25-Inch Covered Deep Skillet

Rachael Ray 10.25-Inch Covered Deep Skillet

Rachael Ray

Slice turkey and open and/or slice cheeses. 

Heat another skillet over medium, heat with EVOO, 2 turns of the pan, stir in garlic, 30 seconds, then add spinach and wilt. Season with salt and pepper and add lemon juice. 

Assemble each sandwich in this order: bread, sauce both the top and bottom slices, 2 slices mozz, turkey, spinach, fontina, sauced top slice of bread. If using a skillet, spray each side of sandwiches with oil and cook over medium heat until golden and cheeses are melted. Or, press in panini press at 375°F until sandwiches are golden and melted.