8 (½-inch thick) slices of brioche (brioche crusts removed)
½ cup softened butter
Reserved braised turkey leg mix (with vegetables and gravy mixed in)
Salt and freshly ground black pepper
Spread an even layer of softened butter on one side of each slice of brioche. Place buttered brioche bread in the refrigerator for about 10 minutes until the butter firms up.
Lightly beat the eggs and mix them into the leg and vegetable mixture. Divide the mixture evenly between four slices of bread (on the non-buttered side) to create for sandwiches. Top with the other four slices, butter side out. Place filled brioche bread and place in the refrigerator until you’re ready to cook.
Heat a panini press to medium-high heat or 330°F. Next, pre-heat your oven to 350°F. If you do not have a panini press, you can use a cast iron pan heated on medium high heat. Place your brioche stuffing sandwich on the pan and press another heavy pan on top to put pressure on the bread. Make sure to pay attention that your brioche is not burning as the pan can become hot very quickly. Keep a careful eye on the pans.
Toast the sandwiches in the panini press until they are golden brown and hot in the center. This should take approximately 4-5 minutes.
To ensure that the center of the sandwich is cooked through and hot, transfer the paninis to a baking sheet lined with a rack and place them in the pre-heated oven. Cook for 5-10 minutes or until a cake tester inserted into the center of the sandwich comes out warm to the touch. Take paninis out of the oven and let cool slightly. Before serving, use a serrated knife, slice each panini into 1 to 4-inch slender sandwiches. When you are ready to serve, you can reheat the sliced sandwiches in the oven at a low to medium temperature.