Crispy Turkey Cranberry Brie Panini Recipe Easy Homemade Sandwich with Fresh Arugula
A quick and easy panini sandwich combining leftover turkey, tangy cranberry sauce, melty brie, and fresh arugula pressed between crispy sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 1 sandwich 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 slices rustic sourdough bread (or your favorite crusty bread)
- 3–4 ounces sliced cooked turkey breast (leftover roasted turkey works beautifully)
- 2–3 tablespoons cranberry sauce (homemade or store-bought; whole berry preferred)
- 2–3 ounces brie cheese, sliced (room temperature for easier melting; rind optional)
- 1 cup fresh arugula leaves, washed and dried
- 1 tablespoon unsalted butter, softened (for spreading on the bread)
- Optional add-ons: honey drizzle, thinly sliced Granny Smith apple, mustard (Dijon or whole grain)
Instructions
- Prep your ingredients: Lay out bread slices, slice brie into thin even pieces (~1/4 inch thick), have turkey sliced or shredded, and wash and dry arugula thoroughly. (5 minutes)
- Butter the bread: Spread a thin, even layer of softened butter on the outside of each bread slice. (2 minutes)
- Assemble the sandwich: On the unbuttered side of one bread slice, spread cranberry sauce evenly. Layer turkey slices over cranberry, followed by brie. Top with fresh arugula, then cap with the other bread slice, buttered side out. (3 minutes)
- Heat the panini press: Preheat panini press or grill pan to medium-high heat. If using a skillet, preheat it and have a heavy weight ready to press the sandwich. (3-5 minutes)
- Cook the sandwich: Place sandwich on the press and close gently. Cook for about 4-6 minutes, checking halfway to ensure even browning. Sandwich is done when bread is crisp and golden, and brie is melted and oozing. (5-6 minutes)
- Serve: Remove sandwich carefully and let rest for a minute before slicing diagonally. (2 minutes)
Notes
If brie is slow to melt, cover sandwich loosely with foil off the heat for a minute. Spread cranberry sauce thinly to avoid soggy bread. Room temperature ingredients melt better. Butter the bread well for a golden crust. Don’t overload sandwich to avoid uneven cooking. Press firmly but gently. Watch timing closely to prevent burning. Brie rind is edible but can be removed for milder texture. Add arugula on top to keep it fresh and crisp if eating later.
Nutrition
- Serving Size: 1 sandwich
- Calories: 475
- Fat: 22
- Carbohydrates: 35
- Fiber: 3
- Protein: 28
Keywords: turkey panini, cranberry brie sandwich, easy panini recipe, leftover turkey sandwich, quick lunch, homemade sandwich