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Turkey and Cranberry Panini

Turkey and Cranberry Panini

The Foodie Physician
These delicious Turkey and Cranberry Panini are nice and toasty on the outside and warm and melty on the inside.  They're utterly irresistible and are the perfect vehicle to use up your leftover Thanksgiving turkey.   
4.86 from 7 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Entree
Cuisine American
Servings 1
Calories 404 kcal


  • 2 slices ciabatta or other sturdy bread like focaccia or a baguette
  • 2 slices Muenster, Fontina, Provolone or other good melting cheese
  • 2.5 ounces leftover sliced turkey or chicken breast
  • 2 tablespoons whole cranberry sauce
  • ¼ cup baby spinach leaves
  • 2 teaspoons honey mustard
  • 1 teaspoon olive oil


  • Place one slice of bread on a cutting board and top with one slice of cheese. Arrange the turkey slices on top of the cheese and then top with the cranberry sauce and spinach. Put another slice of cheese on top. Spread the honey mustard on the second slice of bread and close the sandwich.
  • Heat a Panini press or a grill pan or skillet over medium heat. Brush the outside of the panino with olive oil on both sides and place it on the Panini press. Close the press and cook for 3-5 minutes until the bread is toasted and the cheese melts. If you don’t have a Panini press, place the panino on a grill pan or skillet and place another skillet weighted with a couple of cans on top. After 1-2 minutes, remove the skillet, flip the panino over and repeat the process on the second side.
  • Cut in half and serve hot.


Calories: 404kcal | Carbohydrates: 46g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 52mg | Sodium: 1360mg | Potassium: 223mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1000IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 1mg
Keyword ground turkey, leftovers, panini, sandwiches, Thanksgiving
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