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 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 2servings
Calories 443kcal
Author Amee
Ingredients
4slicessprouted grain breadsuch as Ezekiel bread (if frozen, thaw before preparing)
6ozwhite meat turkey breastabout 6 thin slices
4tspdijon mustard
50gbrie cheese with rindabout 8 thin slices
4tbspcranberry sauce
1tbspEVOO
salt and pepperto 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.