By Friday you’ll be looking for ways to use all the leftover turkey.

Butterball Kitchens had some ideas.

Turkey French Dip Panini

1 (6-inch) French bread roll, horizontally cut in half

2 teaspoons olive oil

1 tablespoon dijon-style mayonnaise

¼ cup sliced sautéed onions

4 ounces thinly sliced leftover cooked turkey

2 slices Asiago cheese

⅓ cup turkey gravy, heated

Brush outside top and bottom crusts of roll with oil.

Spread cut side of roll bottom with dijon-style mayonnaise; spread cut side of roll top with olive-oil mayonnaise.

Place onions on roll bottom; top with turkey and cheese. Cover with roll top.

Grill in heated panini grill 4 to 6 minutes or until golden brown on both sides and cheese is melted. Cut sandwich in half; serve with gravy for dipping.

Open Face Turkey Caprese

1 tablespoon olive-oil mayonnaise

1 large diagonally sliced piece French bread, toasted

1 to 2 small lettuce leaves

4 ounces thinly sliced leftover cooked turkey

2 slices tomato

2 slices fresh mozzarella cheese

1 teaspoon balsamic vinegar

1 teaspoon extra virgin olive oil

3 fresh basil leaves, torn

Spread mayonnaise on one side of bread. Top with lettuce, turkey, tomato slices and cheese.

Drizzle with vinegar and oil. Sprinkle basil over all.