I’m not a big turkey fan. In fact, we’re not even making it for Thanksgiving this year, we’re going to have Prime Rib. However, I know that the majority of you will have turkey and once you cook a big bird, there are lots of leftovers. This Turkey, Brie and Cranberry Panini is perfect for lunch the weekend after Thanksgiving (or any time of the year for that matter) and if you have leftover cranberry sauce and bread, all you have to grab at the store is brie.
This post was going to be another turkey wrap post, until I looked over on the counter and saw some big, thick crusty bread leftover from a Girl’s night. A couple of years ago, I got a new panini pan but I always forget that it’s in the cupboard. The bread gave me the perfect opportunity to whip it out. If you have an electric panini maker, this recipe will work too and it will probably take less time.
The thing I love about a panini is you can stuff it full of things that would fall out of a regular sandwich. In this case, those pesky cranberries don’t stand a chance however, once pressed they’re there to stay; the melted cheese holds it all together. The rich taste of the brie makes this sandwich absolutely delectable.
- 2 slices crusty bread
- 1 tbs butter, softened
- Whole cranberry sauce
- Butter the outside of the bread.
- Slice the desired amount of Brie and place it on each slice.
- Add the turkey and cranberry sauce.
- Place sandwich in pre-heated Panini pan.
- Place the press on top.
- Once brown, flip and cook the other side.
It’s absolutely delicious! Not into Paninis? Make it as a wrap just be sure to heat the tortilla on both sides before you add your fillings.