Turkey Cranberry Croissant Panini
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.
4 croissants homemade or store-bought cranberry sauce dijon mustard turkey leftover black pepper freshly ground 6 strips bacon cooked thick-cut 12 slices brie cheese baby arugula
Preheat your panini press.
Cut each croissant in half horizontally.
Spread the bottom half with cranberry sauce and the top half with dijon mustard.
Top the half with the cranberry sauce with turkey, black pepper, bacon, brie and baby arugula.
Replace the top half of the croissant and repeat with the remaining sandwiches.
Work in batches of 2, placing in the panini press.
Cook the panini until the top is golden and the cheese has melted.
Cut in half and serve.
Serving: 1 sandwich | Calories: 525 kcal | Carbohydrates: 26 g | Protein: 22 g | Fat: 37 g | Saturated Fat: 22 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 11 g | Cholesterol: 124 mg | Sodium: 797 mg | Potassium: 195 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 921 IU | Vitamin C: 1 mg | Calcium: 176 mg | Iron: 2 mg