Cranberry Turkey Panini
this Cranberry Turkey Panini is your next must-try. Imagine this: thick slices of leftover holiday turkey—or deli-fresh cuts if you’re craving it now—paired with creamy, oozy Brie and that zesty, spiced cranberry sauce, all pressed between golden, buttery bread.
Equipment
- Penini Press
Ingredients
For Each Penini
- 2 Slices Atesan Bakery Bread
- 1 Tbsp. Butter
- 4 Slices Turkey
- 4 Slices Brie Cheese Rind Removed
- 2 Tbsp. Cranberry Sauce
Instructions
- Spread the butter generously on one side of each bread slice—this is your ticket to that crispy, golden crust.
- On the unbuttered side of one slice, layer 2 slices of Brie, then the turkey, followed by a generous dollop of Orange Cranberry Sauce (spread it out for even tangy-sweet joy). Top with the remaining 2 slices of Brie. Cap it with the second slice of bread, buttered side up.
- Heat a panini press, grill pan, or skillet over medium heat. Place the sandwich in and cook for 3-4 minutes per side (flip if using a skillet), pressing down lightly until the bread is toasty and the Brie is melting into gooey submission.
- Slice it diagonally (because presentation counts), and dig in while it’s hot. The contrast of crisp bread, warm turkey, and that melty-cranberry combo is unbeatable.