This Turkey and Cranberry Panini transforms holiday leftovers into a gourmet pressed sandwich. The combination of savory turkey, melty cheese, and tangy cranberry sauce creates a perfect flavor balance. It’s a quick, comforting meal that’s far too good to save for just one season.
Looking for Turkey and Cranberry Panini inspiration? You'll love what we have! Explore more Savory Combo Recipes recipes or discover our Chicken Thigh Recipes favorites.
Why You’ll Love This Turkey and Cranberry Panini
- Comfort food upgrade: A hot press creates a crispy, melty experience.
- Perfect flavor balance: Savory turkey, creamy cheese, and sweet-tart cranberry.
- Versatile & forgiving: Adapt with different breads, cheeses, or greens.
- Gourmet without effort: Restaurant-quality results in minutes.
Ingredients & Tools
- 4 slices of good quality bread, such as ciabatta or sourdough
- 2 tablespoons of softened butter or mayonnaise
- 3-4 ounces of sliced cooked turkey breast
- 2-3 tablespoons of whole-berry cranberry sauce
- 2-3 ounces of Brie or Camembert cheese, sliced (rind optional)
- A handful of fresh arugula or baby spinach
- 1 tablespoon of cream cheese, softened (optional, for extra creaminess)
- A pinch of salt and freshly cracked black pepper
Tools: A panini press, a grill pan with a heavy skillet for pressing, or a countertop sandwich maker.
Notes: Quality bread with a sturdy crust and airy interior makes a difference. Deli turkey works if it’s not too thinly sliced.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 48 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 8 minutes | Cook Time: 6 minutes | Total Time: 14 minutes
Before You Start: Tips & Ingredient Notes
- Bread is your foundation. A sturdy, crusty bread like ciabatta, sourdough, or a thick-cut country loaf is non-negotiable. Softer breads like sandwich loaves will collapse under the pressure and become unpleasantly dense.
- Cranberry sauce consistency matters. If your cranberry sauce is very loose or jellied, it can make the bread soggy. Whole-berry sauce tends to have less free liquid and provides lovely little bursts of flavor. If it’s very wet, a quick blot with a paper towel can help.
- Butter vs. Mayo for the exterior. Butter gives you a classic, rich, golden-brown crust. Mayonnaise, due to its oil and egg content, creates an incredibly crisp and evenly browned exterior that many people swear by. Honestly, you can’t go wrong with either!
- Don’t skip the greens. The arugula or spinach isn’t just for color. It adds a fresh, peppery bite that cuts through the richness of the cheese and turkey, balancing the entire sandwich beautifully.
How to Make Turkey and Cranberry Panini
Step 1: Prepare your bread and filling station. Lay out your four slices of bread on a clean work surface. Spread the outer sides of each slice with the softened butter or mayonnaise—this is what will create that gorgeous, golden, crispy crust. On the inner sides, if you’re using the optional cream cheese, spread a thin layer now. It acts as a delicious moisture barrier against the cranberry sauce.
Step 2: Layer your ingredients strategically. On the bottom halves of two slices (the non-buttered sides), start with a layer of the fresh arugula. This creates a bit of a buffer. Next, evenly distribute the sliced turkey, seasoning it lightly with a pinch of salt and pepper. Then, carefully spoon the cranberry sauce over the turkey. The trick is to keep it mostly in the center so it doesn’t squirt out the sides during pressing. Finally, top with the slices of Brie, rind-on or off based on your preference.
Step 3: Assemble and press. Place the remaining bread slices on top, buttered-side-up, to create two sandwiches. Gently press down with your hand to compact them slightly. Now, preheat your panini press to a medium-high heat. If you’re using a grill pan, place it over medium heat now to get it nice and hot.
Step 4: Cook to golden perfection. Carefully place your assembled sandwiches onto the preheated press and close the lid. If using a skillet, place the sandwich in the hot pan and weigh it down with another heavy skillet or a foil-wrapped brick. Cook for about 3-4 minutes, then check. You’re looking for deep golden-brown grill marks and, when you peek, the cheese should be visibly melted and oozing. You’ll notice the sandwich will feel firm and compressed when you press on it.
Step 5: The final check and rest. Once the panini is beautifully marked and the cheese is molten, use a spatula to carefully transfer it to a cutting board. Let it rest for just one minute—this is a crucial step! It allows the molten cheese and hot fillings to settle slightly, so when you cut it, everything doesn’t immediately spill out. Then, slice diagonally and serve immediately.
Storage & Freshness Guide
- Fridge: Assemble sandwiches, wrap tightly in plastic, and refrigerate up to 4 hours before pressing.
- Freezer: Not recommended for assembled sandwiches; bread and fillings lose texture.
- Reviving: Reheat in a panini press or skillet until warm and crispy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The sharp, citrusy dressing cuts through the richness of the panini beautifully, making the whole meal feel balanced and complete.
- A cup of creamy tomato soup — This is the ultimate cozy pairing. The acidity and creaminess of the soup is a classic, comforting partner for any grilled cheese or panini, creating a perfect dip-and-eat experience.
- Sweet potato fries or crispy potato wedges — Their slight sweetness echoes the cranberry, and their crispy texture provides a wonderful contrast to the soft, warm interior of the sandwich.
Drinks
- A dry hard cider — The effervescence and apple notes are fantastic with the turkey and cranberry, cleansing the palate between each rich, savory bite.
- A light-bodied Pinot Noir — Its red fruit character and low tannins won’t overpower the sandwich, instead complementing the cranberry and earthy turkey flavors harmoniously.
- Sparkling water with a twist of orange — A non-alcoholic option that provides a refreshing, bubbly contrast that highlights the sweet and savory notes without adding extra sweetness.
Something Sweet
- A small dish of lemon sorbet — Its bright, clean, and palate-cleansing finish is the perfect way to end the meal on a light and refreshing note after the hearty panini.
- A chewy ginger molasses cookie — The warm spices of ginger and the deep flavor of molasses are a wonderful, autumnal follow-up that feels special without being too heavy.
- Dark chocolate-covered espresso beans — Just a few of these provide a sophisticated, bitter-sweet crunch that acts as a perfect little digestif after your meal.
Top Mistakes to Avoid
- Overstuffing the sandwich. It’s tempting to load it up, but too many fillings will prevent the bread from sealing properly, leading to a messy blow-out where cheese and cranberry sauce escape all over your press. A little restraint goes a long way.
- Using the wrong bread. I’ve messed this up before too… a soft, floppy bread will not provide the structural integrity needed. It will become soggy and dense, completely ruining the textural contrast that makes a panini so delightful.
- Skipping the preheat. If your press or pan isn’t properly hot, the bread will steam and become
Turkey And Cranberry Panini
Make a delicious Turkey and Cranberry Panini with this easy recipe. Perfect for using holiday leftovers for a quick, gourmet meal. Try it today!
Ingredients
For the Ingredients & Tools
-
4 slice good quality bread (such as ciabatta or sourdough)
-
2 tablespoon softened butter or mayonnaise
-
3-4 ounce sliced cooked turkey breast
-
2-3 tablespoon whole-berry cranberry sauce
-
2-3 ounce Brie or Camembert cheese (sliced, rind optional)
-
1 handful fresh arugula or baby spinach
-
1 tablespoon cream cheese (softened, optional, for extra creaminess)
-
1 pinch salt and freshly cracked black pepper
Instructions
-
Prepare your bread and filling station. Lay out your four slices of bread on a clean work surface. Spread the outer sides of each slice with the softened butter or mayonnaise—this is what will create that gorgeous, golden, crispy crust. On the inner sides, if you're using the optional cream cheese, spread a thin layer now. It acts as a delicious moisture barrier against the cranberry sauce.01
-
Layer your ingredients strategically. On the bottom halves of two slices (the non-buttered sides), start with a layer of the fresh arugula. This creates a bit of a buffer. Next, evenly distribute the sliced turkey, seasoning it lightly with a pinch of salt and pepper. Then, carefully spoon the cranberry sauce over the turkey. The trick is to keep it mostly in the center so it doesn’t squirt out the sides during pressing. Finally, top with the slices of Brie, rind-on or off based on your preference.02
-
Assemble and press. Place the remaining bread slices on top, buttered-side-up, to create two sandwiches. Gently press down with your hand to compact them slightly. Now, preheat your panini press to a medium-high heat. If you’re using a grill pan, place it over medium heat now to get it nice and hot.03
-
Cook to golden perfection. Carefully place your assembled sandwiches onto the preheated press and close the lid. If using a skillet, place the sandwich in the hot pan and weigh it down with another heavy skillet or a foil-wrapped brick. Cook for about 3-4 minutes, then check. You’re looking for deep golden-brown grill marks and, when you peek, the cheese should be visibly melted and oozing. You’ll notice the sandwich will feel firm and compressed when you press on it.04
-
The final check and rest. Once the panini is beautifully marked and the cheese is molten, use a spatula to carefully transfer it to a cutting board. Let it rest for just one minute—this is a crucial step! It allows the molten cheese and hot fillings to settle slightly, so when you cut it, everything doesn’t immediately spill out. Then, slice diagonally and serve immediately.05
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