Irresistible Leftover Turkey Panini Recipe with Brie and Cranberry

The smell of warm, melted brie paired with sweet-tart cranberry sauce and savory turkey is like a hug in sandwich form. This irresistible leftover turkey cranberry panini with brie has become my go-to recipe every year after Thanksgiving or Christmas. It’s quick, delicious, and the perfect way to use up all that extra turkey and cranberry sauce sitting in your fridge. Trust me, once you try it, you’ll never look at holiday leftovers the same way again.

I first made this panini after one particularly hectic holiday when I needed something easy and satisfying but didn’t want to feel like I was eating the same old turkey dinner all over again. That’s when I grabbed some sourdough bread, layered on the leftover turkey and cranberry sauce, added creamy brie, and gave it a good press in the panini maker. The result? A golden, gooey, irresistible sandwich that honestly feels like a gift to yourself after all the hard work of hosting or cooking.

This recipe is perfect for a quick lunch or dinner when you’re craving comfort food but don’t want to spend hours in the kitchen. Plus, it’s versatile! You can tweak the ingredients to suit your preferences or whatever you have on hand. Let’s dive into this mouthwatering leftover turkey cranberry panini recipe with brie—your new favorite way to repurpose holiday leftovers!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 15 minutes, this panini is perfect for busy days or when you’re still recovering from holiday cooking.
• Uses Leftovers Creatively: Turn your leftover turkey and cranberry sauce into a gourmet meal instead of reheating the same plate.
• Simple Ingredients: You likely already have everything you need in your fridge and pantry post-holiday.
• Perfect for Any Occasion: Whether it’s lunch, dinner, or even an after-party snack, this panini is always a crowd-pleaser.
• Unbelievably Delicious: The creamy brie melts perfectly while the cranberry sauce adds a pop of sweetness to balance the savory turkey.

This isn’t your average turkey sandwich. The combination of flavors—savory, sweet, creamy, and buttery—creates a little slice of heaven. And the crispy, golden bread takes it to the next level. It’s comfort food, but with an elevated twist. After all, who doesn’t want a little gourmet in their life, especially when it’s this easy?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that you probably already have on hand after a holiday feast. Here’s what you’ll need:

• Cooked turkey: Light or dark meat works, shredded or sliced (leftovers are ideal!).
• Cranberry sauce: Use homemade or store-bought—both work beautifully for that sweet-tart flavor.
• Brie cheese: Creamy and melty, brie is the star of this sandwich. Feel free to use camembert as a substitute.
• Sourdough bread: Thick slices work best for a sturdy, crispy panini (or use any crusty bread you love).
• Butter: For spreading on the outside of the bread to achieve that golden, crispy crust.
• Optional extras: Add a handful of fresh baby spinach for some greens or a sprinkle of chopped walnuts for crunch.

If you’re missing an ingredient, don’t stress! This recipe is flexible. No sourdough? Whole grain bread works great. No brie? Swap in mozzarella or Swiss cheese. The goal is to make your leftover turkey shine, so don’t be afraid to get creative.

Equipment Needed

• Panini press: For that perfect, crisp exterior and melty interior. If you don’t have one, don’t worry!
• Cast iron skillet: A sturdy pan works as an alternative to a panini press. Use another heavy pan to press the sandwich down.
• Spatula: Helps you flip your sandwich with ease.
• Butter knife: For spreading butter evenly on the bread.
• Cutting board: To assemble your panini and slice the bread.

If you don’t own a panini press, no problem! My favorite trick is to use a cast iron skillet with a heavy pot or pan on top to get that same golden crust. It’s just as effective, and you don’t need any fancy equipment.

Preparation Method

1. Prep your ingredients: Start by slicing your sourdough bread into thick slices if it isn’t pre-sliced. Spread a thin layer of butter on one side of each slice. This will help create that signature golden crust.
2. Assemble the panini: Lay one slice of bread butter-side down. Add a generous layer of shredded or sliced turkey on top. Spoon a couple of tablespoons of cranberry sauce over the turkey. Then layer thin slices of brie on top of the cranberry sauce. If you’re adding extras like spinach or walnuts, layer them here. Top everything with the second slice of bread, butter-side up.
3. Heat the panini press: Preheat your panini press according to the manufacturer’s instructions. If you’re using a skillet, preheat it over medium heat.
4. Cook the panini: Place the sandwich in the panini press and close the lid. Cook for about 4-5 minutes or until the bread is golden brown and the brie has melted. If using a skillet, place the sandwich in the pan and press it down with another heavy pan. Flip after 3-4 minutes and cook the other side for another 3-4 minutes.
5. Check for doneness: Your panini is ready when the bread is crispy and golden brown, and the brie is gooey and melted. The turkey should be warm, and the cranberry sauce will have seeped into the bread slightly.
6. Slice and serve: Remove the panini from the heat and let it cool for a minute. Slice it in half and serve warm!

Pro Tip: If your brie isn’t melting fully, pop the panini in the oven for a couple of minutes at 350°F (175°C) to finish melting the cheese.

Cooking Tips & Techniques

Here are some tips to ensure your leftover turkey cranberry panini with brie turns out perfectly:

• Don’t skip the butter: Buttering the outside of the bread is what gives the panini its golden, crispy crust. You can use olive oil if you prefer.
• Use room-temperature brie: This helps it melt faster and more evenly. If your brie is too cold, it might not get as gooey as you’d like.
• Don’t overstuff: While it’s tempting to pile on the fillings, too much can make the panini hard to press or flip. Stick to a moderate amount for best results.
• Experiment with bread: Sourdough is my favorite for its tangy flavor and sturdy texture, but ciabatta or focaccia would also work beautifully.
• Make it ahead: Assemble your paninis in advance and store them in the fridge. When you’re ready, just press and heat them up!

I’ve learned the hard way that rushing the process can lead to unmelted cheese or burnt bread. Take your time, and enjoy the warm, melty reward!

Variations & Adaptations

This panini is endlessly customizable. Here are a few ideas to make it your own:

• Vegetarian version: Replace the turkey with roasted vegetables like sweet potato, zucchini, or eggplant for a hearty, meat-free option.
• Low-carb alternative: Swap the bread with large lettuce leaves or a low-carb wrap for a lighter version.
• Extra flavor boost: Add a smear of Dijon mustard or a drizzle of honey for an extra kick of flavor.
• Cheese swaps: If brie isn’t your thing, try goat cheese or cream cheese for a similar creamy texture.
• Seasonal spin: In summer, swap cranberry sauce for fresh peach or apricot jam for a lighter, fruity twist.

I’ve tried adding sliced pears to this panini, and it brought a lovely sweetness that paired perfectly with the brie. Don’t be afraid to experiment with what you have on hand!

Serving & Storage Suggestions

This panini is best served warm, straight off the press or skillet. Here are a few tips for serving and storing:

• Serving: Pair your panini with a side salad, sweet potato fries, or even a bowl of soup for a complete meal.
• Storage: If you have leftovers, wrap the panini tightly in foil and store it in the refrigerator for up to 2 days.
• Reheating: To reheat, place the panini in the oven at 350°F (175°C) for about 10 minutes or pop it in the panini press for 5 minutes until warmed through.
• Make-ahead tips: You can assemble the panini a day ahead and store it in the fridge. Cook it fresh when you’re ready to eat!

One thing I love about this recipe is how the flavors deepen over time. The cranberry sauce mixes more with the turkey, and the brie’s creaminess intensifies. It’s just as delicious on day two!

Nutritional Information & Benefits

Here’s a quick snapshot of the nutritional benefits of this panini:

• High in protein: Thanks to the turkey, this panini is a great way to refuel.
• Good fats: Brie provides creamy, satisfying fats, while the butter adds flavor and richness.
• Balanced meal: With protein, fats, and carbs, this panini is a filling and nutritious option.
• Rich in vitamins: Cranberries are loaded with antioxidants and vitamin C, supporting your immune system.
• Dietary considerations: Suitable for those who enjoy gluten, dairy, and meat. For gluten-free or dairy-free diets, easy substitutions are provided above!

Not only is this panini comforting, but it’s also packed with nutrients to keep you satisfied and energized throughout your day.

Conclusion

This irresistible leftover turkey cranberry panini with brie is the perfect way to reinvent your holiday leftovers. It’s quick, easy, and bursting with flavors that feel indulgent and comforting all at once. Whether you’re enjoying it for lunch, dinner, or a snack, it’s sure to be a hit with your taste buds—and your family!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below, share your favorite additions, or tag me in your photos on social media. Happy cooking, and enjoy every bite!

FAQs

Can I use a different type of bread for this panini?

Absolutely! While sourdough is my favorite for its texture and flavor, you can use whole grain bread, ciabatta, or even a baguette. Just choose something sturdy enough to hold up to the fillings.

What other cheese can I use instead of brie?

If brie isn’t your thing, you can substitute it with goat cheese, mozzarella, or cream cheese for a similar creamy texture.

Can I make this panini without a panini press?

Yes! You can use a skillet instead. Place the sandwich in a heated pan and press it down with another heavy pan or pot to mimic the panini press.

How can I make this recipe dairy-free?

Swap the brie with a plant-based cheese alternative and use vegan butter for the bread. It’s an easy adjustment!

Can I freeze the paninis?

I wouldn’t recommend freezing the assembled paninis as the texture of the brie and cranberry sauce might change. However, you can freeze the cooked turkey for later use and assemble the sandwiches fresh.

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