Cranberry turkey sandwich

Cranberry turkey paninis

Cranberry turkey paninis

I made these simple but delicious paninis last month with leftovers from a turkey that we roasted. I used dark and light turkey meat, cream cheese, and cranberry sauce to give the sandwiches a rich Thanksgiving-like flavor. Using the cut sides of the English muffins as the outside of the sandwich ensured that the paninis were deliciously browned.

This panini recipe would be great to keep around for next Thanksgiving’s leftovers. But why wait? Turkey is delicious year-round, and so is this sandwich.

Cranberry turkey paninis
(Makes 2 panini sandwiches)
By Jane and Michael’s Gourmet Extravaganza

  • 2 English muffins (I used sourdough)
  • 4 tsp cream cheese, softened
  • 1/3 cup turkey dark meat, sliced
  • 1/3 cup turkey light meat, sliced
  • Dried rosemary, to taste
  • 2 Tbsp whole cranberry sauce
  • 2 tsp butter, softened

Slice each English muffin in half, and spread cream cheese on the uncut side of each half — the cut sides of the English muffin will be the outside of your paninis. Top two of the halves (cream cheese side up) with the turkey and sprinkle with dried rosemary. Top each sandwich with cranberry sauce, and cover with the remaining English muffin halves, cream cheese side down.

Cranberry turkey panini assembly
Cranberry turkey panini assembly

Carefully butter the outsides of each sandwich. Cook on a panini press for 4 minutes, or in a skillet, until the panini is heated through and golden brown on both sides.

Note: This recipe was linked to Eat at Home’s ingredient spotlight: Leftover turkey.

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