Thanksgiving Turkey Panini
A hot, crispy panini made with leftover roast turkey, gooey Swiss and provolone, and tangy cranberry sauce—perfect for using up Thanksgiving leftovers in minutes.
Equipment
- Panini press or panini maker
- Grill pan or skillet
- Heavy skillet (for pressing, if using a pan)
- Pastry brush (optional)
- Spatula
- cutting board
- Serrated knife
Ingredients
- 8 slices bread sourdough or ciabatta
- 12 oz roasted turkey sliced thin
- 8 slices Swiss cheese
- 8 slices provolone cheese
- 1/2 cup cranberry sauce homemade or store-bought
- 2 tbsp olive oil for brushing bread (or use softened butter)
- salt to taste
- black pepper to taste
- 1 tsp chipotle in adobo optional, stirred into cranberry sauce for heat
Instructions
- Heat a panini press, grill pan, or skillet over medium heat.
- Brush one side of each bread slice with olive oil (or spread with softened butter). Place 4 slices, oiled-side down, on a cutting board.
- Spread cranberry sauce on the un-oiled side of the bread. If using chipotle, stir it into the cranberry sauce first.
- Layer on the sliced turkey (about 3 oz per sandwich) and season lightly with salt and pepper. Add 2 slices Swiss and 2 slices provolone to each sandwich.
- Top with the remaining bread slices, oiled-side up. Transfer to the hot press or pan. If using a skillet, place a heavy pan on top to press gently.
- Cook 3–4 minutes per side (or until deeply golden), pressing lightly, until the cheese is melted and the turkey is warmed through.
- Remove from heat and rest 1 minute. Slice and serve warm.
Notes
Let turkey and cheese sit at room temperature for about 15 minutes so everything heats evenly. For an extra Thanksgiving vibe, add a thin layer of stuffing. If your cranberry sauce is runny, drain it slightly to prevent soggy bread. Store cooked paninis up to 2 days refrigerated and reheat in a skillet or press. For make-ahead, assemble and freeze (uncooked) up to 1 month; cook from frozen, adding a few extra minutes.