The absolute best way to use Thanksgiving leftovers, this turkey and brie panini with cranberry and spinach is one of my all-time favorite sandwiches!
When you have surfaced from all things turkey brining, roll making, pie baking, and anything else you may be tackling for tomorrow’s big Thanksgiving feast, come back here, and read up on this sandwich.
Don’t do it now. It’s not a priority. The kitchen needs you! (But before you skedaddle, make sure you have the extra ingredients for this sandwich, ok? You’re going to want them.)
Tomorrow or Friday when you are swimming in turkey and cranberry leftovers, this sandwich will be waiting for you.
I am a sandwich lover through and through. In fact, can I tell you a story?
About eight years ago, I was going through a difficult health situation and found myself on a treatment plan that required me to literally eat next to nothing (oatmeal and avocados) for several weeks to prepare for radiation. If I ever realized how much my life revolved around food, it was then. I was miserable (on so many levels – food, or the lack of, was just one of them).
As my treatment was nearing it’s end, Brian kept asking me what I wanted for my First Meal when I got the all-clear. Repeatedly, I told him, “I just want a really, really good sandwich.”
He kept asking the question (actually, he was hollering it down the stairs because he wasn’t allowed to be in the same room with me until the radiation was over), sure that if I could choose any one thing, it would not be a sandwich.
I think he was questioning my mental state just a little bit. A sandwich? Really?
But I never wavered. I knew I wanted an over-the-top, incredible sandwich that would make my heart sing.
I don’t recall the exact sandwich Brian made me the day I could eat anything I wanted, but I remember I cried because it was so delicious. And then I asked for a second one.
I loooove sandwiches. Really, really good sandwiches. Sandwiches over soup any day of the week.
One of my favorite sandwiches is this turkey brie cranberry panini. It’s the perfect way to use turkey and cranberry sauce leftovers – smothered with creamy, dreamy Brie cheese and dotted with fresh spinach, this golden, grilled sandwich is amazing.
The recipe below is more a guideline than anything. A recipe profile, if you will. Change it up as you see fit. If Brie isn’t your thing, a lot of other cheeses would work here (havarti, gouda, white cheddar, fontina).
And I think there’s a really good possibility you could swap out the bread altogether and panini this sandwich with a leftover roll from Thanksgiving. If you do that, please (pretty please) invite me over.
Love ya. I hope you survive the holiday. In a week focused on gratitude, among many other high priorities in my life, I am so grateful for YOU. Thank you for coming here, commenting, making the recipes, and giving me all the support I need to continue this blogging thing.
See you on the flip side with a few more gift guides and a ton of great recipes to see us through December.
You can see this recipe is mostly a guideline to the flavor profile of this sandwich, and it can be extrapolated to as many sandwiches as your little heart desires to make.
If you have leftover Thanksgiving rolls and they are conducive to sandwich making (i.e. probably not crescent-shaped rolls), most definitely swap out the bread and panini this sandwich on a roll. Yum.
I personally like the rind sliced off Brie cheese for sandwiches...it's easier if the Brie has been popped in the freezer for 10-15 minutes so it's not impossible soft to slice.
- 2 slices hearty white or wheat bread (see note above)
- Dijon mustard, optional (but delicious)
- Brie cheese, thinly sliced (rind removed, if preferred)
- 2 slices deli turkey meat or leftover cooked turkey
- 2 to 3 tablespoons cranberry sauce, more or less to taste
- 6 to 8 baby spinach leaves
- Butter, for grilling/panini-ing
- On one slice of bread spread Dijon according to taste.
- Layer on Brie, turkey, cranberry sauce, spinach, and another layer of Brie cheese.
- Top with the other slice of bread. Butter the outsides of the bread or heat butter in a nonstick skillet, a griddle or panini press until sizzling.
- Cook the sandwich in the hot skillet/griddle/panini press, pressing down with a spatula or a heavy saucepan (if you aren't using an actual panini press), flipping halfway through, until the bread is golden on both sides, and the cheese is melted.
- Serve immediately.
Recipe Source: from Mel’s Kitchen Cafe