Best Turkey Cranberry Panini Recipes

TURKEY, DRESSING AND CRANBERRY PANINI

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread.
• Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

TURKEY AND CRANBERRY PANINI

Steps:

• Stir cranberry sauce, mayonnaise and chipotle chile in a small bowl until well-mixed.
• Spread cut surfaces of bread with cranberry mixture; place 1/2 of spinach (or lettuce) on each of two slices of bread, then an onion slice each, then 1/2 the turkey each, then a slice of cheese on each; place the other two slices of bread on top of each stack and slightly flatten by hand.
• Brush both outer sides of sandwiches with olive oil.
• Heat sandwiches in a panini press for about 5 minutes, or heat them in a large skillet over medium heat turning after five minutes or until the sandwich is toasted on both sides and hot throughout.

TURKEY, CRANBERRY AND FONTINA PANINI

Steps:

• For each sandwich, lay 2 slices bread on a work surface. Lay about 3/4 ounce cheese on one slice of the bread; top with 2 ounces turkey meat, 2 tablespoons relish, about 5-6 arugula leaves and an additional 3/4 ounce cheese. Top with the other bread slice (there should be cheese next to each bread slice). Repeat with remaining ingredients.
• Brush the top of the sandwich with olive oil; heat a non-stick skillet over medium heat. Put the sandwich, oiled-side down, into the pan, place a small heavy pan, or aluminum foil-wrapped brick on top of the sandwich to press it down. Cook until bread is golden and crisp and cheese is beginning to melt, about 5 minutes. Remove the heavy pan or brick, brush the top of the sandwich with oil and carefully flip it. Put the heavy pan or brick back on top of the sandwich and continue cooking until bottom bread slice is browned and crisp, cheese is melted, and sandwich is heated through, about 5 minutes more. Remove from the pan and cover to keep warm while cooking the remaining sandwiches.
• To serve, slice each sandwich on the diagonal and serve warm.

TURKEY/ CRANBERRY/ DRESSING PANINI

Steps:

• Spread two slices of bread with thin layer of cold gravy.
• Layer the sandwiches with slices of turkey, stuffing, more gravy and cranberry sauce, to taste.
• Season with salt & pepper and top with chopped sage leaves.
• Spread a thick layer of cranberry sauce on the other slices of bread.
• Butter sides of the sandwich, on the outside; then toast on a preheated sandwich grill, a cast iron skillet or non-stick frying pan, pressing firmly on each side until golden brown.

TURKEY/CRANBERRY/DRESSING PANINI

Steps:

• Spread one slice of bread with a thin layer of cold gravy. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper and top with chopped sage leaves. Spread a thick layer of cranberry dressing on the other slice of bread. Butter each side of the sandwich on the outside, then toast on a preheated sandwich grill or in a cast iron skillet, pressing the firmly on each side golden brown.

TURKEY, BRIE, AND CRANBERRY PANINI

Steps:

• Heat the olive oil and butter in a medium skillet over medium-high heat. When the fat starts to sizzle, add the onion, thyme, and a pinch of salt and pepper, reduce the heat to medium-low, and cook, stirring, until the onion slices are caramelized and golden, 12 to 14 minutes. Remove from the heat, and cool slightly.
• Heat a panini press to medium-high. To assemble the sandwich, butter one side of a focaccia slice and place it butter-side down on grill. Top with 3 or 4 ounces of turkey, a spoonful of onion, 2 slices Brie, and a slather of cranberry sauce. Top with the remaining slice of focaccia, butter the top, and place the sandwich on the grill. Carefully lower the grill over the top, to press the sandwich together neatly, and grill until golden, 3 to 4 minutes. Repeat to make the other sandwiches.

TURKEY CRANBERRY PANINI

Steps:

• Heat a grill, grill pan, or panini press to medium heat. Lay 2 slices Panera Bread Three Cheese Bread on a work surface. Combine the cranberry sauce and pecans; set aside.
• Arrange the Brie over 2 slices of bread. Layer on cranberry mixture, shredded turkey and scallions. Spread the remaining 2 bread slices with mustard and invert over the turkey to form sandwiches. Coat the sandwiches all over with cooking spray.
• Grill sandwiches over medium heat, compressing them with a heavy weight, such as a cast-iron pan or foil-wrapped brick. Or, if using a panini press, press down the lid. Cook until nicely grill-marked and the cheese melts, 3 to 5 minutes per side, turning 90 degrees halfway through and cooking on each side for crosshatch marks. Cut on a diagonal and serve.
• TIP: If you can't find Panera Bread Three Cheese Bread, try our French, Whole Grain, or Country bread. Be sure to use the miche-size bread to get large slices.