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

1/2 cup cranberry sauce (homemade or store-bought)

8 slices roasted turkey breast

4 slices provolone or Swiss cheese

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons unsalted butter, softened

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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