One of my FAVORITE things about Thanksgiving is eating the yummy leftovers for days afterwards. I have a lot of fun experimenting with ways to use them up. The turkey and Brie sandwich with cranberry sauce recipe I’m sharing today is a delicious way to use leftover Thanksgiving ingredients, but it can be made any time of year. The turkey cranberry panini is a mix of tartness from the cranberry sauce, herbs from a quick homemade basil aioli, and nuttiness from the creamy, melty Brie cheese, all served with turkey on buttery sourdough bread. Click the Jump to Recipe button above if you’re ready to get straight to the Turkey, Brie, and Cranberry Sandwich recipe, or keep reading for more about this Thanksgiving leftover panini recipe, and other recipe ideas like this leftover turkey sandwich with cranberry sauce.
More recipes for using Thanksgiving leftovers like this leftover turkey sandwich with cranberry sauce
Check out these other creative ways to use up holiday leftovers like the Brie turkey cranberry sandwich recipe I’m sharing today:
- Leftover Thanksgiving Egg Rolls
- Leftover Thanksgiving Empanadas (easy turkey empanadas recipe)
- Leftover Thanksgiving Pizza
- Stuffing Waffles
- King’s Hawaiian Rolls French Toast Bake
- The Best Slow Cooker Cheesy Potato Soup with Ham
- Ham and Cheese Breakfast Casserole
More sandwich recipe inspiration like this turkey and brie sandwich
Want more sandwich recipes like this turkey Brie cranberry sandwich? Check out these other easy and delicious sandwich recipes!
- Pear and Bacon Panini
- Bacon and Gruyere Grilled Cheese Sandwich
- Pulled Pork Grilled Cheese Sandwich
- Air Fryer Vegan “Grilled Cheese” Sandwich with Apple and Arugula
- Ham and Turkey Sliders (Make-Ahead Sandwiches for Lunch)
- Roast Beef Sliders on Hawaiian Rolls
- Reuben Sliders on Hawaiian Rolls
What you need to make this turkey cranberry and brie sandwich
Here are the ingredients and tools you’ll need to gather to make this turkey cranberry panini.
- For the homemade basil aioli:
- 1/2 cup real mayonnaise
- 3 tablespoons fresh basil, chopped
- 2 cloves garlic, chopped
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- For the sandwich:
- 8 pieces sliced sourdough
- Turkey (this is a great way to use Thanksgiving leftovers)
- Cranberry sauce (another great use of Thanksgiving leftovers – and a delicious way to use my Zesty Orange-Ginger Cranberry Sauce)
- Brie
- Butter
- Garlic salt, to taste
- Tools:
- Food processor or blender. I personally love this mini food processor (affiliate link) for small batch jobs like this.
- Panini press (affiliate link), a George Foreman grill (affiliate link), or similar grilling pan or device
How to make this turkey cranberry panini
This turkey cranberry Brie panini recipe starts by making my homemade basil aioli. To make it, blend together the mayonnaise, basil, garlic, lemon juice, and lemon zest in a blender or food processor. Place the aioli in the fridge while preparing the rest of the ingredients (or for at least 15 minutes) so the flavors of the aioli can fully incorporate.
Spread a generous amount of the aioli on each slice of sourdough bread, then layer turkey, cranberry sauce, and Brie cheese on top of the bottom piece. Place another piece of sourdough with aioli on top of the sandwich toppings to close the sandwich (with the aioli inside the sandwich).
After closing the sandwich butter both sides of the bread. Sprinkle a little garlic salt on the top of the sandwich to taste.
On a panini press, a George Foreman grill, or similar grilling pan or device, press and grill the turkey and Brie sandwich until the cheese is melted and the bread is toasted to your liking.
If desired, cut the turkey Brie and cranberry sandwich in half before serving.
Look how deliciously gooey the cheese and sauce gets when grilled together!
Here’s the Turkey, Brie, and Cranberry Sandwich recipe! I hope you enjoy this Thanksgiving leftover panini recipe after the holiday, or any time of year when you’re craving these flavors!
Turkey, Brie, and Cranberry Sandwich
This turkey and Brie sandwich with cranberry recipe is a delicious way to use leftover Thanksgiving ingredients, but it can be made any time of year. The turkey cranberry panini is a mix of tartness from the cranberry sauce, herbs from a quick homemade basil aioli, and nuttiness from the creamy, melty Brie cheese.
Ingredients
For the homemade basil aioli:
- 1/2 cup real mayonnaise
- 3 tablespoons fresh basil, chopped
- 2 cloves garlic, chopped
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
For the sandwich:
- 8 pieces sliced sourdough
- Turkey
- Cranberry sauce
- Brie
- Butter
- Garlic salt, to taste
Instructions
- Blend together the mayonnaise, basil, garlic, lemon juice, and lemon zest in a blender or food processor. Place in the fridge while preparing the rest of the ingredients (or for at least 15 minutes) so the flavors of the aioli fully incorporate.
- Spread a generous amount of the aioli on each slice of sourdough bread, then layer turkey, cranberry sauce, and Brie cheese on top of the bottom piece. Place another piece of sourdough with aioli on top of the sandwich toppings to close the sandwich (with the aioli inside the sandwich).
- After closing the sandwich butter both sides of the bread. Sprinkle a little garlic salt on the top of the sandwich to taste.
- On a panini press, a George Foreman grill, or similar grilling pan or device, press and grill the sandwich until the cheese is melted and the bread is toasted to your liking. If desired, cut in half before serving.
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