📋 Leftover Turkey Panini (with Cranberry and Brie)

Turkey Panini with cranberry and brie on a cutting board with green apples and cranberry aioli in the background

5 from 2 votes

📋 Leftover Turkey Panini (with Cranberry and Brie)

Use up your leftover turkey and cranberry sauce with this unique, sophisticated, and delicious Leftover Turkey Panini! Cranberry aioli, fresh green apples, fig spread, and ooey gooey melted brie cheese join together to treat your taste buds to a sensational experience!

Course dinner, lunch, Snack

Cuisine American, Canadian, North American

Keyword apple, brie, cranberry, panini, turkey

Prep Time 10

Cook Time 5

Total Time 15

Servings sandwiches

Calories 543kcal

Author Terri Gilson

Ingredients

8 rye bread slices
10 oz leftover oven roasted turkey ( or substitute turkey deli sandwich meat)
6 oz Brie cheese (wheel) 170 g wheel
2 granny smith apples cored and peeled, cut into circles/rings
4 tablespoon Fig spread
4 tablespoon Cosmo cranberry aioli https://foodmeanderings.com/cranberry-aioli/

US Customary - Metric

Get Recipe Ingredients

Instructions

Mix ingredients for Cosmo Cranberry Aioli
On one slice of bread, add 1 tablespoon cosmo cranberry aioli, then 1 tablespoon fig spread on the other slice of bread.
Then add ¼ of the turkey to the slice with fig spread. Next place apple circles/rings over turkey, then add ¼ of of brie cheese.
Place the cranberry aioli side slice of bread on top of the other slice (with meat, apples and brie). Repeat for remaining 3 sandwiches.
Place the piece of bread with cranberry aioli on the side of the bread with turkey, apple and cheese.
Place the sandwich on top of hot panini grill.
*Note: You can make this sandwich on a stove top in a frying pan, as you would a grilled cheese sandwich, if you do not have a panini press.
Place the cover down on the top of the sandwich and cook for about 2-3 minutes or until top is browned and cheese is melted.
Serve and enjoy!

Notes

Expert Tips:

Use room temperature Brie for easier slicing and melting. Cold brie can be difficult to slice and may not melt as evenly. Let it sit out for about 15–20 minutes before assembling your sandwich.

Slice apples into rings for even coverage. Cutting the apples into rings (instead of wedges) helps them lay flat and gives you consistent bites of apple in every mouthful.

Preheat your panini press or skillet thoroughly. A hot grill ensures the bread gets those golden, crispy grill marks and helps the cheese melt quickly without over-drying the turkey

Don't overload the sandwich.Less is more when it comes to paninis. Overstuffing can lead to ingredients falling out or the sandwich not pressing properly.

Spread the sauces edge to edge. To get flavor in every bite, make sure you spread both the cranberry aioli and fig spread all the way to the edges of the bread.

Flip halfway if using a stovetop skillet. If you're not using a panini press, remember to flip the sandwich halfway through cooking and press it down gently with a spatula for even crisping.

Chill the brie slightly if removing the rind. If you prefer to remove the brie rind, slightly chilled cheese is easier to handle without getting too soft or sticky.

Choose sturdy bread. Rye is a great option, but whatever bread you use, make sure it's dense and firm enough to hold the fillings without getting soggy.

Storage:

This turkey cranberry sandwich does not hold up well in the fridge after it's made. However, you can prep all the ingredients for it (and store them in separate airtight containers) for up to 3 days.

Nutrition