This Leftover Turkey Panini (Thanksgiving Day Sandwich) is a winner. The day after Thanksgiving calls for something comforting, easy, and a little indulgent. This turkey panini delivers. It’s like the holiday wrapped in a golden, crispy sandwich. Whether you’re sneaking bites between decorating or sharing lunch with family, this panini turns leftovers into something worth celebrating.
If you have lots of turkey leftover, try using some on these recipes. Turkey Pasta Casserole and Turkey Salad with Cranberries. Both are family favorites.
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Why this Turkey Panini Sandwich Recipe is a Keeper
I love this recipe for thanksgiving leftover sandwich because it’s a quick and easy one pan meal that’s super delicious. This recipe is perfect to hold on to for the day after Thanksgiving or Christmas.
- Ultimate Leftover Transformation: It takes the classic, cold turkey sandwich and elevates it into a hot, crispy, melty, and satisfying comfort food experience.
- Crisp vs. Creamy Contrast: The grilling process gives the bread a wonderfully crisp, buttery exterior, which contrasts perfectly with the hot, creamy, and savory interior of melted cheese and warmed leftovers.
- Full Thanksgiving Flavor in One Bite: It cleverly combines the four essential Thanksgiving flavors – turkey (savory), stuffing (herby), cranberry sauce (sweet/tangy), and cheese (creamy/salty) – into a compact, dippable sandwich.
- Quick and Easy: It requires minimal prep (just assembly) and cooks in about 5-10 minutes, making it a perfect post-holiday meal solution. It is versatile, add homemade pesto for a turkey pesto panini recipe.
Do I Need a Panini Press?
No. Although making this turkey panini recipe is easiest using a sandwich maker, you can also make this recipe using a regular skillet on the stove.
Pro Tip Turkey Pesto Panini
Add a layer of homemade or jarred pesto to brighten the panini.
Ingredient Notes to Make a Turkey Panini
You only need a few easy-to-find ingredients to make turkey panini recipes, many of which you probably have in your kitchen already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bread: I like to use an Italian sandwich bread.
- Thanksgiving Leftovers: Use up your leftover turkey, cranberry sauce, stuffing and gravy.
- Butter & Mayo: You will need both butter and mayo. Butter is so the bread doesn’t stick to the press, and mayo as a condiment.
Variations and Substitutions for Easy Turkey Panini
This recipe is super flexible. Switch it up to make it work for your tastes.
- Protein: Use leftover sliced turkey breast, deli-sliced turkey, rotisserie chicken, cooked ham or pulled pork. Use thick slices for a satisfying bite.
- Cheese: Use provolone cheese, sharp cheddar, American, Swiss, Gruyere, Havarti, or Pepper Jack. Provolone and Swiss are classic turkey pairings. Place the cheese next to the bread to prevent sogginess and hold fillings.
- Sauce: Make a cranberry-Dijon mayonnaise (mix mayo, cranberry, and Dijon) or Basil Pesto (for a non-Thanksgiving flavor). A savory spread (like herbed aioli) complements the sweet cranberry sauce.
- Other Filling: Add mashed potatoes, sweet potato casserole, or even a layer of gravy (sparingly). If using mashed potatoes or gravy, place a slice of cheese on both sides of the wet filling for a moisture barrier. You can also add veggies like roasted red peppers.
- Bread: Thick sliced white/sourdough, ciabatta rolls, multi-grain bread, or Brioche. A hearty bread prevents the sandwich from getting soggy or flattened too thin.
Special Equipment Needed for a Melty Turkey Panini
Sometimes a specific piece of equipment is needed to make a recipe just right. In this case, all that’s needed is a sandwich press.
- Panini Maker: This is the easiest way to ensure even heat and those signature grill marks.
How to Make this Easy Recipe for Leftover Turkey Paninis
This recipe comes together in just 3 quick and easy steps. This recipe is so good, it’s a great way to use up all of those holiday leftovers.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare the Bread: Spread the butter on one side of each piece of bread. Then, spread mayo on the other side.
- Assemble the Sandwich: Lay one slice of bread butter-side down on the panini press. Top with turkey, some cranberry sauce, stuffing and cheese. Then, place the other slice of bread on top, butter-side up.
- Grill and Press: Grill until golden brown on both side, making sure to press the sandwich down while it cooks. Reheat the gravy and use it as a sauce.
Prep Ahead Suggestions for the Best Turkey Panini
Preparing steps in a recipe ahead of time can be the best way to go to be able to make it and enjoy it whenever.
- Pre-slice the Turkey and Cheese: Have all your leftovers slices of turkey and portions measured out.
- Make a Spread: Prepare any custom spreads (like the Cranberry-Dijon Mayo) up to 24 hours in advance and store them in the refrigerator.
- Assemble to Order: To keep the bread from getting soggy, it is best to assemble the whole sandwich just before cooking.
Alternate Cooking Methods for Smoked Turkey Panini
If you don’t have a panini press, there are a couple other ways to make this classic Thanksgiving sandwich.
- Grill Pan / Skillet (No Press): Cook over medium-high heat. Use a skillet or plate to press down the sandwich firmly for 3-5 minutes per side. Very crisp crust, slightly less uniform press than a panini machine.
- Oven (for bulk): Assemble sandwiches and lightly brush the outside with butter or olive oil. Place on a baking sheet and top with another baking sheet with a heavy object on top. Excellent for making multiple sandwiches at once; a nice flat, crispy sandwich.
Store, Reheat and Use Leftover Gourmet Sandwich
- Storing: This panini is best eaten immediately. Do not store the assembled, uncooked panini, as the wet fillings will make the bread soggy.
- Reheating (Cooked Panini): Reheat in a skillet or a toaster oven until the exterior is crisp again and the interior is hot. Avoid the microwave, as it will make the bread soft and chewy.
- Using Leftovers: This entire recipe is designed to use leftovers (turkey, stuffing, cranberry sauce, gravy). If you have extra panini fillings, you can mix them into an omelet or an egg scramble the next morning.
Common Questions About This Panini Recipe
Leftover turkey is usually good for about 3-4 days after it’s been cooked.
Typically, the best bread for panini sandwiches is Italian bread or ciabatta bread. They have crispy crust and a soft interior, making them great for paninis. You can also try toasted sourdough bread.
Choose a good melting cheese, ensure ingredients aren’t straight from fridge (let turkey come closer to room temp), press with heat for full time and cheese is melted for the grilled sandwich.
Expert Tips for Making Thanksgiving Panini
Of course this sandwich is great with deli turkey and tomato slices or arugula for a different meal idea.
- Butter or Mayo the Exterior: For the deepest golden-brown color and best crisp texture, spread a thin, even layer of softened butter or mayonnaise on the outside of both slices of bread. The fat prevents sticking and helps the bread caramelize beautifully.
- Use Softened Butter: If using butter, make sure it is softened (not melted) so it spreads easily without tearing the bread.
- Cook Low and Slow (Medium Heat): Don’t rush it with high heat. Cook the panini over medium or medium-low heat. This allows the heat to fully penetrate the center of the sandwich and melt the cheese before the bread burns.
- Pre-Warm the Leftovers: While you can use cold leftovers, lightly pre-warming the turkey meat and stuffing in the microwave for 30-60 seconds ensures the fillings are warm before hitting the press. This guarantees the cheese fully melts and the sandwich heats through evenly in the short cooking time.
- Less is More with Wet Ingredients: Use cranberry sauce and gravy sparingly inside the sandwich. Too much liquid will steam the bread, making it soft, and may squeeze out during pressing, creating a mess on your press or use a cast iron skillet. A george foreman grill will work too.
- Fresh Pesto: Freshen up the flavor by using this pesto recipe to spread on your bread slices.
- Gravy is for Dipping: Always serve your warmed leftover gravy on the side for dipping. Dunking each bite into warm, savory gravy is the ultimate experience and keeps the crispy texture of the panini intact.
- Serve With: Serve with Garlic Parmesan Green Beans, Pumpkin Lush Cake or Non-Alcoholic Christmas Punch.
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Leftover Turkey Panini (Thanksgiving Day Sandwich)
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Equipment
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Ingredients
- 2 slices Thick bread, I use Italian sandwich bread
- 2 Tablespoons Butter
- 2 Tablespoons Mayonnaise
- ⅓ cup Leftover turkey
- Leftover stuffing
- Cranberry sauce
- American cheese
- Leftover gravy
Instructions
- Spread butter on one side of each slice of bread. Spread mayo on the other side.
- Place once slice of bread, butter side down, onto a panini press or hot skillet.
- Top with slices of leftover turkey.
- Spread a spoonfull (or two) of cranberry sauce on top of the turkey.
- Place a layer of stuffing on top of the cranberry sauce.
- Top with cheese.
- Place remaining slice of bread, mayo side down, on top.
- Grill until toasted on both sides.
- Use a sandwich press (or a plate and sauce pan) to press down on the sandwich while it’s cooking.
- While the sandwich is cooking, reheat the gravy.
- Slice the sandwich in half and serve. Use the gravy as a dip.
Christina’s Notes
- Add Vegetables: Try adding a little veget to your panini with tomatoes, tomato slices really brighten the meal or try spinach, pepper or mushrooms.
- Different Bread: Feel free to try ciabatta rolls, sourdough bread or other hardy bread slices.
- Different Cheese: Provolone cheese, sharp cheddar or whatever you have.
- Deli Turkey: Sliced turkey from the deli can be a great replacement.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.