Who knew leftovers could be this delicious? In this Turkey Cranberry Croissant Panini; buttery flaky croissants are smeared with homemade cranberry sauce and filled with tender slices of thanksgiving turkey, crispy bacon, peppery arugula and gooey brie cheese before being griddled and pressed in a panini press. Yields 4 sandwiches in about 20 minutes.
I love having leftover turkey post Thanksgiving. There’s hundreds of things you can make with it. From soups, a skillet pot pie and my personal favorite, turkey slop. Having leftover turkey in the fridge is a blessing because it means I don’t have to do much cooking. Especially when I have no other plans but to online shopping the days following.
This croissant panini is a great way to use up both leftover turkey and cranberry sauce. Simply stack it along with bacon, brie and arugula and press it in a panini maker until grilled crispy.
To Make This Turkey Cranberry Croissant Panini You Will Need:
- all butter croissants
- cranberry sauce
- dijon mustard
- slices of cooked turkey
- black pepper
- crispy cooked thick-cut bacon
- baby arugula
Slice the croissants in half and spread the bottom half with leftover cranberry sauce and underneath the top half with dijon mustard.
On the cranberry side, top with slices of turkey and some freshly ground black pepper, some crispy bacon, sliced brie and a mound of baby arugula.
Replace the top half of the croissant and preheat your panini press.
Once the press is hot, place 1 to 2 sandwiches at a time and press until the cheese is melty and the croissant is crispy and golden.
Would you look at that!
Sweet. Tart. Tangy. Peppery. And most importantly, cheesy.
A delicious sandwich using up those coveted thanksgiving leftovers.
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