Turkey Cranberry Croissant Panini at Home

Leftover turkey after Thanksgiving is the dependable.

There’s hundreds of things you can make with it. From soups, skillet pot pie and my personal go-to, turkey slop. Having leftover turkey in the fridge is a blessing because it means I don’t have put much thought into cooking. Which is especially handy when I have no other plans but park myself on my couch to do some online Christmas 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.

For this Turkey Cranberry Croissant Panini Gather:

• all butter croissants – The bigger and flakier the better.
• cranberry sauce – Preferably kitchen-made but any will do.
• dijon mustard – Or use yellow mustard.
• slices of cooked turkey – You could also make this with leftover roast chicken.
• black pepper – This will add some subtle bite and flavor.
• crispy cooked thick-cut bacon – Lends distinct smoky flavor.
• brie cheese – Creamy and satisfying and melts beautifully.
• baby arugula – A fresh leafy green that adds a slightly bitter and peppery flavor.

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 flavor-packed sandwich using up those coveted thanksgiving leftovers.

Enjoy! And if you give this Turkey Cranberry Croissant Panini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!