Turkey Cranberry Brie Sandwich
Make the most of your Thanksgiving leftovers and make a sandwich, but not just any sandwich. This Turkey Cranberry Brie Sandwich showcases a winning combination of tender turkey, vibrant cranberry sauce, and rich & creamy brie in a mouthwatering panini on sprouted whole-grain bread.
If you’re unsure what to do with those Thanksgiving leftovers, this turkey cranberry brie panini is an excellent place to start. Inspired by the Panera Thanksgiving grilled cheese, this healthier take offers a new and improved way to savor the leftovers from your turkey day feast in a delicious handheld.
Let’s break down this simple yet sophisticated leftover turkey sandwich. First, I love making this sandwich on sprouted grain bread or a good, quality sourdough because it’s higher in specific nutrients, including protein and fiber, but you can use a different type of sliced bread, of course (more on that below).
Moreover, everything between the bread is truly where the magic happens. Imagine biting into golden, toasted bread sandwiched around warm, juicy turkey, ooey-gooey melted brie cheese, and sweet-tart cranberry sauce. Need I say more? Bring out the panini press (or the George Forman!), and let’s get started.
Why You’ll Love This Recipe
- This is the best way to repurpose holiday leftovers! It gives your standard leftover Thanksgiving turkey sandwich a healthy, elegant upgrade.
- Preparing it panini-style results in gorgeous grill marks and irresistibly melty cheese.
- You can get creative with the fillings and flavors.
- It’s a quick, easy hot meal guaranteed to be a family favorite. These paninis are a big hit with my kids.
Ingredients You’ll Need
- Multi-grain bread – Or other types of bread that will stay intact. You have many options, but most important is that you use thick slices of bread that are strong enough to hold the weight of the panini press (see below for the best bread to use for paninis).
- Turkey breast – If you don’t have leftover roasted turkey, feel free to use good quality hand-carved turkey cold cuts from the deli.
- Dijon mustard – Adds moisture and a touch of dry, tangy heat to the sandwich. If you’re not a fan of mustard, a bit of mayo or aioli is a tasty substitution.
- Brie cheese – Cut into eight thin slices, leaving the rind attached. It melts like a dream and takes this panini to the next level.
- Cranberry sauce – I prefer homemade cranberry sauce, but if your Thanksgiving leftovers include slices of canned cranberry sauce, it is perfectly suitable for this sandwich.
- Olive oil – Helps toast the bread and prevent it from sticking to the panini press.
- Salt & pepper – Helps balance the complex meaty, mustardy, Earthy, sweet, and tangy flavors in this insanely delicious turkey cranberry sandwich.
- Optional greens– I love adding arugula or fresh baby spinach to this sandwich.
How To Make A Turkey Cranberry Panini with Brie
Step 1: Prep. Preheat your panini maker, or heat a skillet over medium-high heat if you’re using a cast iron press.
Step 2: Assemble. Spread a thin layer of Dijon on all four pieces of bread. On the two bottom pieces, add a layer of thinly sliced brie cheese (about two slices each). Next, add a layer of thinly sliced turkey (about three slices each), followed by cranberry sauce. Add a small handful of greens (if using), then top with a layer of the remaining brie. Here I’ve made one with greens and one without.
Step 3: Cook. Sprinkle with salt and pepper to taste, and place the other piece of bread on top. Drizzle with olive oil and cook until the turkey is warm and the brie oozes out from the sides. Enjoy!
Recipe Tips
- When assembling your sandwich, ensure the bottom and top layer of the sandwich fillings are brie, so as it gets nice and melted, it holds the bread and fillings together.
- To achieve that distinct panini crunch, brush olive oil (or melted butter) on the outside of the bread before toasting.
- If you do not have a panini press, no worries. This turkey, brie, and cranberry panini is just as delicious prepared as grilled cheese. The only difference is you will need to flip it halfway through to toast both sides.
Best Bread For Panini
For grilled cheese and paninis, sprouted grain bread (like Ezekiel bread) is my personal favorite, but you can use any bread that will hold up to the weight and the heat. A thick, sturdy sourdough is a good option, along with crusty Italian bread like focaccia, ciabatta, and baguettes. You can also make your panini on flatbread, pita, or rye bread.
Variations
The beauty of this turkey cranberry sandwich is that it’s customizable from top to bottom. You can switch up the cheese, layer more than one cheese type, change the protein and fruit spread, and even add other leftovers. There are SO many possibilities.
- Cheese – Brie is THE best, but you can use other types to achieve that signature gooey cheese pull like American, cheddar, gouda, Havarti, or mozzarella.
- Meat – Instead of turkey, make this panini with thinly sliced roasted chicken or pork tenderloin. A few slices of bacon per sandwich is also an option.
- Fresh fillings – Add a layer of raw veggie filings like arugula or baby spinach, thinly sliced red onion, avocado, apple slices, tomato, etc.
- Fruit spreads – Roast turkey and brie pair well with fruit flavor. You can swap the cranberry sauce with any fruit sauce like raspberry compote, blackberry compote, or cherry compote.
- Additional leftovers – Leave room in your panini for other Thanksgiving leftovers like stuffing and roasted vegetables.
Storing & Freezing
Storing: This turkey cranberry sandwich is best enjoyed hot off the panini press. Keep leftovers in an airtight container or wrapped tightly in plastic and keep them in the refrigerator for 2-3 days. Set the sandwich at room temperature for 30 minutes before reheating, then warm it in a skillet with a bit of olive oil.
Freezing: Technically, leftovers can also be kept in the freezer, but I don’t recommend it.
Recipe FAQ
What goes with turkey brie paninis?
I usually pair them with a nice salad. A good winter fruit salad with greens would be an epic side dish for this meal. You can also whip up this amazing broccoli in no time flat; it’s a winner with my kiddos.
How long does a panini take to cook?
The precise time to finish cooking will vary based on the bread you use and how high you stack the sandwich fillings. Begin checking for doneness around the 5-minute mark, and adjust the cooking time as needed.
Can you use parchment in a panini press?
Yes, you can wrap your sandwich in parchment paper securely (but not too tight), creating an envelope to catch the gooey cheese and oils. This makes cleanup a breeze and makes it easier to grab your turkey cranberry panini hot from the press as soon as it’s ready and go!
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Turkey Cranberry Brie Sandwich
Ingredients
- 4 slices sprouted grain bread such as Ezekiel bread (if frozen, thaw before preparing)
- 6 oz white meat turkey breast about 6 thin slices
- 4 tsp dijon mustard
- 50 g brie cheese with rind about 8 thin slices
- 4 tbsp cranberry sauce
- 1 tbsp EVOO
- salt and pepper to taste
- Optional: a small handful of arugula or fresh baby spinach
Instructions
- Heat the panini maker, or heat a skillet on medium-high heat (if using a panini iron press).
- Spread 1 tsp dijon on each slice of bread.
- Top two pieces of bread with 4 thin slices of brie cheese.
- Layer turkey and cranberry sauce on top, then add greens if desired.
- Add the remaining 3-4 slices of brie on each sandwich.
- Top with bread, brush with olive oil and cook in a skillet or panini press until cheese is ooey-gooey and oozing out from the sides.
- Serve warm.
Notes
- When assembling your sandwich, ensure the bottom and top layer of the sandwich fillings are brie, so as it gets nice and melted, it holds the bread and fillings together.
- To achieve that distinct panini crunch, brush olive oil (or melted butter) on the outside of the bread before toasting.
- If you do not have a panini press, no worries. This turkey, brie, and cranberry panini is just as delicious prepared as grilled cheese. The only difference is you will need to flip it halfway through to toast both sides.
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What a terrific sandwich! As a huge fan of brie, this looks totally irresistible!
Thank you Liz! I’m a brie lover, too!
Love a great grain bread like that but you did me in with the brie, my fav!!
I LOVE the combination of cranberries and brie, so yummy! I’d make myself a panini using just those ingredients and no turkey and be perfectly content 🙂
Thanks Shaina! You could always add some Tofurky. 😉
What a truly sweet and savory sandwich! Yum!
The Brie just takes this over the top! Now you have me craving it!
Thank you Brianne!
This panini looks great! I’d like one for lunch, please.
Thank you David!
SImple and delicious! I love a good Thanksgiving sandwich!
Lovely photos!
Thank you Amy!
Mmmmm, this looks so good. I love the mix of the brie with the sweet and tangy cranberry sauce and spicy mustard! I have a panini maker and I use it a lot. I can’t wait to try your recipe!
Thank you Lisa! Happy Thanksgiving!
Oh Amee! You had me at brie girl!!
Oh yum! I love Panera’s version, but just know this homemade, healthier take on it!
Cranberry and brie may be one of my favorite sandwich combos in the world. I LOVE that picture of the cheese slabs just sitting on there waiting to be melted! Happy happy holidays!
Thank you Ala! Happy holidays to you! 🙂
I have leftover brie and I’ll have the rest tomorrow so its yes to these yummy sammies!
Loving everything about this! Brie is by far my fave cheese (well, except for chevre!)
Oh I might die for one of these – look at that cheese!! Love it!