Turkey Cranberry Brie Panini

Name: Turkey Cranberry Brie Panini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 8 slices Sourdough Bread; 3 tablespoons Unsalted Butter, softened; 2 tablespoons Dijon Mustard; 1/2 cup Whole Berry Cranberry Sauce; 12 ounces Roasted Turkey, thinly sliced; 8 ounces Brie Cheese, sliced; 1 cup Baby Arugula; 1/4 teaspoon Black Pepper

Cut turkey cranberry brie panini on a plate

Sara Bennett

Published: July 26, 2026

Categories: U.S., Dairy, Fruits, Sandwiches

Tags: Quick Lunch, Sourdough, Leftover Turkey, Cranberry Sauce, Turkey Sandwich, Panini, Brie

Turkey Brie Panini

A crisp pressed sourdough sandwich layered with roasted turkey, cranberry sauce, creamy brie, and a little Dijon for balance.

Prep Time:10 minCook Time:10 minTotal Time:20 minServings:4Difficulty:Easy

Turkey, cranberry sauce, and brie make a natural sandwich filling because each layer brings something different: savory meat, tart fruit, and soft cheese that melts into the bread. Pressing the sandwich gives the sourdough a crisp crust while warming the turkey without drying it out.

This panini works especially well with leftover roasted turkey, but good deli turkey also makes a quick lunch. Keep the cranberry sauce fairly thick so it stays inside the sandwich, and use ripe brie that is soft enough to melt but not so runny that it slips out before the bread crisps.

A panini press is convenient, but a heavy skillet and a second pan on top will give the same compact, toasted result. Moderate heat is important: too hot and the bread browns before the brie softens; too low and the sandwich steams instead of becoming crisp.

Serve the panini as soon as it comes off the heat, while the cheese is warm and the bread still crackles. A simple green salad, kettle chips, or a cup of soup turns it into a full meal without taking attention away from the sweet-savory filling.

Nutrition (per serving)

Calories:575 kcal

Protein:32 g

Carbs:51 g

Fat:27 g

Directions

1

Heat a panini press to medium, or set a large skillet over medium heat and have a second heavy skillet ready for pressing.
2

Lay the bread slices on a board. Butter one side of each slice, then turn the slices buttered-side down.
3

Spread Dijon mustard over 4 bread slices and cranberry sauce over the remaining 4 slices.
4

Layer turkey over the mustard-covered slices, then add brie slices, arugula, and black pepper.
5

Close each sandwich with a cranberry-covered slice, keeping the buttered sides facing out.
6

Press the sandwiches for 4 to 5 minutes in a panini press, or cook in the skillet for 3 to 4 minutes per side while pressing with the second skillet.
7

Cook until the bread is deeply golden and crisp and the brie has softened around the turkey.
8

Transfer to a board, let rest for 1 minute, then cut each panini in half and serve warm.

Ingredients

Sourdough Bread:8 slices
Unsalted Butter, softened:3 tablespoons
Dijon Mustard:2 tablespoons
Whole Berry Cranberry Sauce:1/2 cup
Roasted Turkey, thinly sliced:12 ounces
Brie Cheese, sliced:8 ounces
Baby Arugula:1 cup
Black Pepper:1/4 teaspoon

Tips & Notes

Use thick cranberry sauce or drain off excess syrup so the bread does not become soggy.
If the brie is very cold, let it sit at room temperature for 10 minutes so it melts more evenly.
Keep the heat at medium; high heat can scorch the sourdough before the center warms through.