Turkey Cranberry Croissant Panini a warm, buttery croissant pressed into a golden panini with layers of savory roasted turkey, sweet-tart cranberry sauce, and melted cheese—this sandwich is my go-to when I want something comforting, cozy, and just a little indulgent. Whether I’m using up Thanksgiving leftovers or craving something hearty for lunch, this Turkey Cranberry Croissant Panini always hits the spot.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 croissants, sliced in half
½ cup cranberry sauce (homemade or store-bought)
8 slices roasted turkey breast
4 slices provolone or Swiss cheese
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, softened
Directions
I start by mixing the mayonnaise and Dijon mustard together in a small bowl until smooth.
I spread the mixture on the cut sides of each croissant.
On each croissant bottom, I layer 2 slices of roasted turkey, a tablespoon of cranberry sauce, and a slice of cheese.
I top it with the other croissant half to make the sandwich.
I heat a panini press or a skillet over medium heat.
Then, I butter the outsides of the croissants lightly.
I place the sandwiches on the hot press or skillet, press them gently, and let them cook for 4–5 minutes. If I’m using a skillet, I flip them halfway and press down with a spatula.
Once the croissants are golden brown and the cheese is melted, I take them off the heat.
I let them cool for a minute or two, then slice and serve them warm.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories: Approximately 420 kcal per serving
Variations
When I feel like changing things up, I like to swap the cheese—brie gives it a rich, creamy twist, or sharp white cheddar adds more bite. Sometimes I add a few spinach leaves or thinly sliced apples for extra freshness and crunch. If I don’t have croissants on hand, sourdough or ciabatta bread makes a great alternative.
Storage/Reheating
If I have leftovers, I wrap them tightly in foil and keep them in the fridge for up to 2 days. To reheat, I pop the sandwich back in a skillet or toaster oven for a few minutes until it’s warm and the outside is crisp again. I avoid microwaving since it makes the croissant soggy.
FAQs
How do I keep the croissants from getting too soggy?
I make sure to layer the cheese between the cranberry sauce and turkey—it helps prevent the bread from absorbing too much moisture. Light toasting also helps keep things crisp.
Can I make this panini ahead of time?
I prefer to assemble the sandwiches just before cooking, but I can prep the ingredients (like mixing the spread and slicing the turkey) ahead to save time.
What’s the best cheese for this panini?
Provolone and Swiss melt beautifully, but I also like to use brie or mozzarella for a different flavor. Anything that melts well works here.
Can I use deli turkey instead of roasted?
Yes, deli turkey is a great option when I don’t have leftover roasted turkey. Just make sure it’s sliced thick enough to give the sandwich some texture.
Do I need a panini press to make this?
Not at all. I use a skillet and press the sandwich down with a spatula or another heavy pan. It works just as well and gives that nice, golden crust.
Conclusion
This Turkey Cranberry Croissant Panini is one of those recipes I return to every winter. It's fast, cozy, and full of flavor—exactly what I want when I’m looking for something warm and satisfying. Whether I’m using up leftovers or making it from scratch, this sandwich always delivers the perfect mix of sweet, savory, and melty goodness.
📖 Recipe:
Turkey Cranberry Croissant Panini
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Halal
Description
A warm and comforting sandwich made with flaky croissants, roasted turkey, sweet-tart cranberry sauce, melted cheese, and a creamy mustard spread, pressed to golden perfection. Perfect for using up Thanksgiving leftovers or for a quick, hearty lunch.
Ingredients
4 croissants, sliced in half
½ cup cranberry sauce (homemade or store-bought)
8 slices roasted turkey breast
4 slices provolone or Swiss cheese
¼ cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons unsalted butter, softened
Instructions
- In a small bowl, mix together the mayonnaise and Dijon mustard until smooth.
- Spread the mayo-mustard mixture on the cut sides of each croissant.
- On the bottom half of each croissant, layer 2 slices of roasted turkey, 1 tablespoon of cranberry sauce, and 1 slice of cheese.
- Top with the other half of the croissant to form a sandwich.
- Heat a panini press or skillet over medium heat.
- Lightly butter the outsides of each croissant sandwich.
- Place sandwiches on the panini press or skillet, press gently, and cook for 4–5 minutes. If using a skillet, flip halfway through and press down with a spatula.
- Once the croissants are golden brown and the cheese is melted, remove from heat.
- Let cool for 1–2 minutes, then slice and serve warm.
Notes
Use brie or sharp white cheddar for a flavor twist.
Add spinach or thin apple slices for freshness and crunch.
Sourdough or ciabatta can be substituted for croissants.
Wrap leftovers in foil and store in the fridge for up to 2 days.
Reheat in a skillet or toaster oven for best texture; avoid microwaving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Panini Press or Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 65mg
