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Turkey Cranberry Panini

A quick and satisfying panini filled with leftover turkey, cranberry sauce, and cheese, perfect for a busy day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Dinner, Lunch, Snack
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Panini
  • 2 slices sturdy bread like ciabatta, focaccia, or sourdough Choose a sturdy style to hold the filling.
  • 3-4 ounces sliced cooked turkey Leftover turkey works perfectly.
  • 1-2 slices provolone or Swiss cheese Provolone melts well.
  • 2 tablespoons cranberry sauce Whole berry or smooth works.
  • 1 teaspoon Dijon mustard Optional but adds great flavor.
  • 1 handful baby spinach or arugula Adds freshness and crunch.
  • 1 tablespoon butter or olive oil For spreading on the bread.
  • 1 pinch salt and black pepper For seasoning the turkey.

Method
 

Preparation
  1. Preheat your panini press or a large skillet over medium heat.
  2. Spread a thin layer of butter or brush olive oil on the outside of both bread slices.
  3. On one inside face, smear the cranberry sauce. On the other, spread Dijon mustard if using.
  4. Layer cheese on one side, then turkey, then spinach. Finish with the second slice of bread so the buttered sides are out.
Cooking
  1. If using a press, place the sandwich inside and close. If using a skillet, set the sandwich in the hot pan and press with a heavy pot or skillet.
  2. Cook for 3 to 5 minutes per side, until the bread is crisp and the cheese is melted.
  3. Peek underneath to prevent burning and adjust the heat as necessary.
  4. Let the panini rest for 1 minute before slicing.

Notes

For extra flavor, add fresh thyme or rosemary to the turkey before pressing. Panini are best enjoyed immediately.