Turkey Cranberry Brie Sandwich

This panini is a delicious way to use up leftover Thanksgiving turkey in a healthy whole-grain sandwich!

Course Lunch, Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 443kcal

Author Amee

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 teaspoon dijon mustard
50 g brie cheese with rind about 8 thin slices
4 tablespoon cranberry sauce
1 tablespoon EVOO
salt and pepper to taste
Optional: a small handful of arugula or fresh baby spinach

Heat the panini maker, or heat a skillet on medium-high heat (if using a panini iron press).
Spread 1 teaspoon 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.

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.