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A close up of a Brie panini sandwich on a plate

Sprouted Grain Turkey Cranberry and Brie Panini

This panini is a delicious way to use up leftover Thanksgiving turkey in a healthy whole-grain sandwich!
Course Lunch, Main Course
Cuisine American
Keyword Cheese, Holiday
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 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 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


  • Heat 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 bread with 4 thin slices brie cheese
  • Layer turkey and cranberry sauce on top
  • Add remaining 3-4 slices brie on each sandwich
  • Top with bread and cook in a skillet or panini press until cheese is ooey-gooey and oozing out from sides
  • Serve warm.


Calories: 443kcal | Carbohydrates: 42g | Protein: 32g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 605mg | Potassium: 404mg | Fiber: 7g | Sugar: 12g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg