I can’t think of a better way to use leftover turkey than making these Turkey and Cranberry Paninis!
They’re my go-to sandwich after Thanksgiving, combining savory meat with sweet cranberry in a warm, toasty package.
You’ll fall in love with how these crispy, melty sandwiches transform your holiday leftovers into something completely new and delicious.
Why Turkey and Cranberry Paninis Are My Favorite Cozy Sandwich
My family goes crazy for these paninis every year! The contrast between the crunchy bread exterior and the warm, gooey cheese inside creates the perfect bite.
You’ll appreciate how quickly they come together—just 15 minutes from start to finish.
Plus, they’re endlessly customizable with whatever leftover sides you might have on hand. The sweet-savory combination is simply irresistible!
If you enjoyed this Turkey and Cranberry Panini, I think you’ll also love my Easy Homemade Cranberry Apple Chutney and Refreshing Mango and Avocado Salad!
Ingredients for Turkey and Cranberry Paninis
For each panini, you’ll need:
- 2 slices of artisan bread (I prefer sourdough or ciabatta)
- 3-4 ounces of leftover roasted turkey, sliced
- 2 tablespoons of cranberry sauce (homemade or store-bought)
- 2 slices of good melting cheese (I love Havarti or white cheddar)
- 1 tablespoon of Dijon mustard
- A handful of baby arugula
- 1-2 teaspoons of butter for the bread
- Optional: a drizzle of honey
Ingredient Tips: Can’t find good bread? A quality hamburger bun works in a pinch! No leftover turkey? Rotisserie chicken or quality deli turkey (ask for thick-cut) makes a wonderful substitute.
How to Make Turkey and Cranberry Paninis
- Prep your bread: Butter one side of each bread slice—this will be the outside of your sandwich. On the unbuttered sides, spread a thin layer of Dijon mustard.
- Layer your ingredients: On one slice of bread (mustard-side up), place one slice of cheese, then arrange your turkey slices evenly. Spread the cranberry sauce over the turkey, sprinkle with arugula, and top with the second slice of cheese. Close the sandwich with the other bread slice, butter-side out.
- Heat your pan or press: If using a panini press, preheat it to medium-high. If using a skillet, heat it over medium heat.
- Cook the panini: Place your sandwich on the panini press and close the lid, pressing gently. Cook for 3-5 minutes until the bread is golden brown and the cheese is melted. If using a skillet, place the sandwich in the pan and press down with a spatula (or place another heavy pan on top). Cook for 2-3 minutes per side until golden and cheese is melty.
- Rest briefly: Allow the panini to rest for 1 minute before cutting diagonally. This helps the cheese set slightly so it doesn’t all run out on the first bite.
- Serve immediately: These paninis are best enjoyed fresh from the press while the cheese is still gooey and the bread is crisp.
My Favorite Little Tips for Perfect Turkey and Cranberry Paninis
I’ve made these countless times over the years, and I’ve picked up a few tricks! Don’t skimp on the bread quality—it’s the foundation of a great panini.
My secret is adding a thin slice of apple for extra crunch and sweetness. When building your sandwich, keep the wetter ingredients (like cranberry sauce) in the middle between layers of cheese or meat to prevent soggy bread.
And always butter the outside of the bread rather than the pan for the most even golden crust!
Can I make these Paninis ahead of time?
While I don’t recommend fully cooking these ahead, you can prepare all the components and assemble them right before cooking.
This makes them perfect for a quick post-holiday lunch!
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Turkey and Cranberry Paninis
- Total Time: 10 minutes
- Yield: 2 paninis
Description
Transform your holiday leftovers into a gourmet sandwich experience with these warm, crispy paninis filled with savory turkey, sweet cranberry sauce, and melty cheese.
Ingredients
- 4 slices artisan bread (sourdough or ciabatta)
- 6–8 ounces leftover roasted turkey, sliced
- 4 tablespoons cranberry sauce
- 4 slices Havarti or white cheddar cheese
- 2 tablespoons Dijon mustard
- 1 cup baby arugula
- 2–4 teaspoons butter, softened
- Optional: 2 teaspoons honey
Instructions
- Butter outside of bread slices; spread mustard on inside faces.
- Layer each sandwich: cheese, turkey, cranberry sauce, arugula, second cheese slice.
- Close sandwiches with remaining bread, butter-side out.
- Cook in panini press or skillet (with weight on top) for 3-5 minutes until golden and cheese melts.
- Rest 1 minute before cutting and serving.
Notes
- For extra flavor, drizzle a small amount of honey over the cranberry sauce layer before adding the arugula.
- Store leftover turkey properly refrigerated for up to 3 days to maintain quality for your paninis.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
What if I don’t have a panini press?
No panini press? No problem! I often make these in a regular skillet and place a heavy pot on top of the sandwich to press it down. A waffle iron works surprisingly well too!
Can I freeze these paninis?
I wouldn’t recommend freezing the fully assembled and cooked paninis as they’ll lose their wonderful texture.
Instead, freeze your leftover turkey separately, then thaw and make fresh paninis when the craving hits.
How do I keep the bread from getting soggy?
My favorite trick is creating “barriers” between wet ingredients and bread. I always place cheese next to the bread, which creates a moisture barrier when it melts. Also, make sure your cranberry sauce isn’t too runny.
What Goes Great With Turkey and Cranberry Paninis
I love serving these paninis with a simple side of kettle chips for lunch or with a cup of butternut squash soup for dinner.
When I’m feeling fancy, I slice them into smaller pieces as appetizers during holiday gatherings—they disappear in minutes!
They’re perfect for a cozy movie night or a quick weeknight meal when you’re tired of traditional Thanksgiving leftovers.