For this Turkey Cranberry Croissant Panini, a buttery, flaky croissant is slathered with homemade cranberry sauce and stuffed with tender slices of leftover turkey, crispy bacon, peppery arugula, and melted brie before being griddle-grilled and pressed in a panini press. Makes 4 sandwiches in about 20 minutes.
Leftover turkey after Thanksgiving is the best.
You can make hundreds of things with it. Soups, skillet pot pies, and even my personal favorite, turkey slop. Thank goodness I have leftover turkey in the fridge. Because that means I don’t think much about cooking. This is especially useful if you don’t have other plans and are sitting on the couch doing your Christmas shopping online the next day.
This croissant panini is a great way to use up both leftover turkey and cranberry sauce. Simply layer with bacon, brie, and arugula and press in a panini maker until crispy.
To make this Turkey Cranberry Croissant Panini, you’ll need:
All butter croissants – the bigger and flakier the better. Cranberry sauce – Preferably homemade, but any will do. Dijon mustard – or use yellow mustard. Cooked Turkey Slices – You can also make this using leftover roast chicken. Black pepper – adds subtle flavor and flavor. Thick-cut bacon cooked crispy – adds a unique smoky flavor. Brie Cheese – Creamy, delicious, and melts beautifully. Baby arugula – A fresh leafy green with a slightly bitter and peppery flavor.
Cut the croissant in half and spread the remaining cranberry sauce on the bottom half and Dijon mustard under the top half.
The cranberry side is topped with sliced turkey, freshly ground black pepper, crispy bacon, sliced brie, and a heaping pile of baby arugula.
Replace the top halves of the croissants and preheat the panini press.
Once the press is hot, place one or two sandwiches at a time and press until the cheese is melted and the croissants are crisp and golden.
Why not take a look at it!
sweet. tart. Tangy. It tastes like pepper. And most importantly, it’s cheap.
Delicious sandwiches made with Thanksgiving leftovers.
enjoy! If you try this Turkey Cranberry Croissant Panini recipe, please let me know! Take a photo and tag me on Twitter or Instagram!
yield: 4 sandwich
turkey cranberry croissant panini
Preheat panini press.
Cut the croissant in half horizontally.
Spread cranberry sauce on the bottom half and Dijon mustard on the top half.
Top each half with turkey, black pepper, bacon, brie, and cranberry sauce with baby arugula.
Swap the top half of the croissant and repeat with the remaining sandwich.
Divide into two batches and place in the panini press.
Bake the panini until the top is golden brown and the cheese is melted.
Cut in half and enjoy.
Nutrition Disclaimer: All information posted on this site is for informational purposes only. I am not a certified nutritionist, so the nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Provided by: 1sandwich, Calories: 525kcal, carbohydrates: 26g, protein: twenty twog, fat: 37g, Saturated fat: twenty twog, Polyunsaturated fats: 1g, Monounsaturated fats: 11g, cholesterol: 124mg, sodium: 797mg, potassium: 195mg, fiber: 1g, sugar: 7g, Vitamin A: 921IU, Vitamin C: 1mg, calcium: 176mg, iron: 2mg
This recipe was originally posted on November 25, 2019 and has been updated with clear and concise instructions, new photos, and helpful information.
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(Tag translation) Croissant
