Turkey Panini
Updated Nov 20, 2025
Easy turkey panini layered with cranberry sauce, cheese, and herbs, pressed until golden and crisp, ready in 5 minutes!
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Easy Turkey Panini with or without a press!
I make this turkey panini a lot when I’m staring into the fridge trying to figure out lunch and don’t want to overthink it. It’s just thick-cut turkey breast, cranberry sauce, provolone, and fresh thyme pressed between sourdough. This turkey panini hits that “sweet spot” of crispy on the outside and melty on the inside, and it’s a great way to use up leftovers without feeling like you’re eating the same thing twice. I usually slice it and eat it right off the cutting board.
Happy Cooking!
– Yumna
Turkey Panini Ingredients
- Turkey: I love to use leftover Thanksgiving turkey for this panini recipe, but you can cook up fresh turkey breast, too.
- Cheese: Provolone is my go-to cheese for these paninis, but Swiss will work, too!
- Mayo: Feel free to swap in a mayo alternative, if you like.
- Herbs: I like to use fresh thyme to flavor this panini but rosemary or sage will work, too.
- Bread: Look for a rustic bread like thick sourdough, focaccia, ciabatta or a whole grain baguette.
How to Make A Turkey Panini
Turkey Panini Recipe
Ingredients
- 3 ounces sourdough bread 2 slices sliced about ½ inch thick
- 1 tablespoon mayonnaise
- 3 ounces turkey breast
- 2 tablespoons cranberry sauce
- 1 slice provolone cheese
- 1 tablespoon fresh thyme
Instructions
- Heat a panini press or skillet to medium high heat.
- Spread the mayonnaise on both sides of the bread. Lay the slices down on a clean work surface. Place the sliced turkey breast on top of one slice of bread. Add the fresh thyme leaves, then the cranberry sauce and finally the provolone cheese.
- Cover the sandwich with the other slice of bread.
- Transfer the sandwich to a panini press or hot skillet. Press together gently to help the whole sandwich stick together. Cook it until the bread is crisp and golden and the cheese is melted, about 3-4 minutes.
- Slice the sandwich in half and serve immediately.
Equipment
Notes
- My Top Tip: Pre-heat your panini press! The panini maker must be hot before you put the sandwich in it!
- Storage: I would recommend consuming the sandwich right when it’s made, but you can store any leftovers in an airtight container in the fridge for one day. To reheat, place your sandwich back in the panini maker or in a toaster oven for 1-2 minutes until it’s warm and the cheese has melted.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Spread mayo on both sides of your bread. That way, it won’t stick to the panini maker.
- Pre-heat your panini press. The panini maker must be hot before you put the sandwich in it!
- No panini press? No problem. If you don’t have a panini press, you can also make this panini in a skillet on the stovetop.
Serving Ideas
- Pair with a side salad. Try pairing some fresh greens with your turkey panini like my garden salad, or a simple green salad.
- Eat with soup. I love dipping my turkey paninis into roasted butternut squash soup or pumpkin soup.
- Enjoy with more Thanksgiving leftovers. Feel free to enjoy your panini with anything else you’ve got leftover from your Thanksgiving feast, be it creamy mashed potatoes, or green bean casserole.
Comments
Hello,
May I ask the name of the small stuff you used in the video in order to clean the thyme leafs from the brunches?
Thank you ๐
Hi! Which video are you referring to?
Suggestion for browning the panini: Rather than spend money on a panini press or dirtying a skillet to press the sandwich, wrap a brick in aluminum foil and use that. It’s just about the right size and weight for a long narrow sandwich and you can just wipe it clean and use it again for the next time you develop a hunger for another one of these delicious sandwiches!
Wow love that idea! Thank you!
This was amazing!! You can use any bread any cheese also whatever you have on hand the things that make this sandwich is the panini style and the turkey cran and thyme!! Sooooo good
So glad you enjoyed it! Your picture with the salad looked amazing!
Made the sandwich yesterday. The whole experience of adding the cranberry and the rosemary was a rise to great taste.