Turkey cranberry panini
Leftover roast turkey, tangy cranberry sauce and melty brie pressed in buttery sourdough until golden and crisp. A cozy use for holiday leftovers.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 660 kcal
Ingredients
Method
Butter one side of each slice of bread. Lay 2 slices butter side down and spread with the mustard, if using, then the cranberry sauce.
Layer on the turkey, brie and arugula, then top with the other slices, butter side up.
Heat a large skillet over medium-low heat. Add the sandwiches and press down with a smaller heavy pan (or a pan weighted with a can). Cook until the bottom is deep golden.
Flip, press again and cook until the second side is golden, the brie has melted and the turkey is hot all the way through.
Let stand for a minute, then cut each in half and serve.
Tips
- Keep the heat at medium-low so the bread doesn't burn before the middle heats. If your turkey is in thick slices, microwave it for 30 seconds first.
- No brie? Swiss, white cheddar or provolone all melt well.
- Use leftover turkey within 3 to 4 days of cooking it.
