PaninisAmericanEasy

Roasted Turkey and Cranberry Panini

Name: Roasted Turkey and Cranberry Panini
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices (½-inch thick) (4 slices (1.25 cm thick)) crusty ciabatta or sourdough bread; 2 tablespoons (28 g) unsalted butter, softened, at room temperature; 6 oz (170 g) roasted turkey breast, sliced ¼ inch (6 mm) thick, fully cooked; 4 tablespoons (64 g) whole-berry cranberry sauce; 3 oz (85 g) Swiss cheese, sliced or grated; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warm, pressed sandwich featuring tender sliced roasted turkey breast layered with tart cranberry sauce, melty Swiss cheese, and crispy bread, griddled until golden. Perfect for using up holiday leftovers or fresh deli turkey. The cranberry adds brightness while the toasted butter exterior provides richness and crunch.

Prep: 5 min
Cook: 8 min
Total: 13 min
Makes: 2 panini sandwiches

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Steps

Before you start

Slice the turkey into ¼-inch (6 mm) thick pieces if using a whole roasted breast, or verify store-bought sliced turkey is fully cooked
Have all ingredients ready and within reach of your griddle or panini press
If using a skillet instead of a panini press, prepare a heavy weight (cast-iron pan or foil-wrapped bricks)

1
Butter the bread
- Lay out all 4 bread slices on a cutting board.
- Spread 1½ teaspoons of softened butter on one side of each slice, covering evenly all the way to the edges.
- This will create a crispy, golden crust when pressed.
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Ready when: Butter is evenly distributed on all bread surfaces
Tip: Soft butter spreads more easily than cold butter; use a straight knife edge for even coverage
2
Layer the filling
- Place 2 bread slices buttered-side down on a clean surface.
- On each slice, arrange half the turkey slices in a single layer.
- Divide the cranberry sauce between the two sandwiches, spreading about 2 tablespoons on each turkey layer.
- Top each with half the Swiss cheese.
- Season the filling with a pinch of salt and black pepper.
- Top each sandwich with a remaining bread slice, buttered-side up.
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Ready when: Both sandwiches are assembled with filling centered and bread aligned
Tip: Keep the filling away from the very edges so cheese and sauce don't squeeze out during pressing
3
Preheat and griddleOven 400°F / 205°C
- Heat a panini press to medium-high (about 400°F / 200°C) or a skillet over medium heat for 2 minutes.
- If using a skillet, have a second heavy skillet or weight ready to press the sandwiches.
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Ready when: Press surface is hot when you flick water on it; water beads and sizzles
Tip: Preheating prevents the bread from sticking and ensures even, quick cooking
4
Press and cook
- Place both panini on the preheated panini press.
- Close the lid and cook for 4–5 minutes, until the bread is deep golden brown and crispy, and you hear a light sizzle.
- If using a skillet with weight, cook the first sandwich for 2–3 minutes until the bottom is golden, then flip and cook the other side for another 2–3 minutes.
- Repeat with the second sandwich.
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Ready when: Bread is dark golden brown, cheese is melted and slightly visible at the edges, and bread is crispy when pressed lightly
Tip: Don't press too hard or move the sandwich during cooking; let the heat do the work so the exterior crisps without burning
5
Rest and serve
- Transfer the panini to a cutting board and let rest for 1–2 minutes.
- Cut diagonally in half if desired and serve immediately while hot and crispy.
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Tip: Resting prevents the filling from squirting out when you bite into the sandwich

Good to know

Tips

For a richer flavor, add a small spread of whole-grain mustard or mayo to the bread before the filling layer—just 1 teaspoon per slice
If your cranberry sauce is very chunky or thick, thin it slightly with a teaspoon of water so it spreads more easily and distributes evenly
Panini presses vary in heat; start with medium heat on your first sandwich to avoid burning the bread, then adjust as needed
For the crispiest crust, dry-brush the outside of the bread with a pastry brush to remove any flour or crumbs before buttering

Storage & reheating

Best served fresh immediately after cooking. Leftover assembled but uncooked panini can be wrapped and refrigerated for up to 4 hours; griddle from cold, adding 1–2 minutes to the cooking time. Cooked panini can be wrapped in foil and refrigerated for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes wrapped in foil, or briefly in a skillet over medium heat until warm and crispy.

Substitutions

Swiss cheese → Gruyère or provolone. Both melt beautifully and pair well with cranberry and turkey; Gruyère is nuttier, provolone slightly smokier
whole-berry cranberry sauce → Fig jam or apricot preserves. Provides similar sweetness and tartness; fig jam is earthier, apricot more delicate
crusty ciabatta or sourdough bread → Focaccia or whole-wheat sourdough. Focaccia is oil-rich and tender; whole-wheat adds nuttiness and requires slightly less butter
roasted turkey breast → Rotisserie chicken breast or deli turkey. Use store-bought sliced deli turkey if fresh roasted is unavailable; rotisserie chicken is slightly more tender