Turkey, Brie & Peach Panini
Hey friends! I’m about to scoot on out of here for a few days. Tomorrow I’ll be in the kitchen all day, cranking the radio up and doing a bunch of Thanksgiving prep. I’m getting the stuffing, cranberry sauce, pies and maybe even the gravy all ready before the big day so that come Thursday, I can just pop the bird in the oven, mash some ‘taters and relax with my fam! I’ll be back here Friday with another Thanksgiving leftover idea, but I wanted to bring you the first one today. Make sure you save some turkey for these sandwiches!
Grab some leftover turkey (or turkey lunchmeat), gooey brie cheese (obsessed with it in Savory Baked Brie), grainy Dijon mustard and some leafy arugula. If you’re a cranberry lover, use some leftover cranberry sauce for this sandwich. But if you’re not (I’m not), it’s super simple to whip up a homemade chutney using another dried fruit (in this case, peaches) instead. Whatever fruit you choose, you’ll love the taste of the sweet fruit, savory turkey and creamy cheese together in these Turkey, Brie & Peach Panini.
Happy Thanksgiving! I hope you have a great day with your loved ones and a delicious dinner!
Turkey, Brie & Peach Paninis
For the Peach Chutney:
- 3 ounces NatureBox Sun-Dried California Peaches, roughly chopped
- 1 garlic clove, minced
- 1/2 small yellow onion, thinly sliced
- 1 cup water
- 1/4 cup apple cider vinegar
- 2 tablespoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
For the Panini:
- 12 slices crusty bread
- Nonstick cooking spray
- 6 tablespoons country Dijon mustard
- 12 slices roasted turkey breast
- 6 ounces Brie cheese, thinly sliced
- 1-1/2 cups arugula
- Make the Peach Chutney: In medium saucepan, combine all ingredients. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 25 minutes or until most liquid is absorbed. Let cool. This step can be done up to 1 week in advance. Store chutney in airtight container in refrigerator until ready to use.
- Make the Paninis: Spray 1 side of each bread slice with cooking spray. Spread opposite side of 4 bread slices with mustard. Over mustard, place turkey, brie, Peach Chutney and arugula. Place remaining bread slices, sprayed side up, over arugula.
- Preheat panini press or pan over medium heat. Cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side, pressing down occasionally with large spatula.
This recipe looks delicious! But I thought I’d point one thing out: “Panini” in Italian actually translates to “sandwiches” – more than one. “Panino” is the word for only one sandwich. So you might want to change the title to “Turkey, Brie & Peach Paninis,” and so forth, because the word implies plurality 🙂
Thanks for stopping by! You are certainly welcome to make as many or as few sandwiches as you want, and refer to them however you would like 🙂
Dang girl, I want this sammich in my face right now. Fruit, turkey ‘n brie is a winning combo. Happy Thanksgiving to you and your family! I hope you’re in a not-to-painful food coma right about now 😉
Thanks, Nancy! For some reason, I always get full SUPER fast on Thanksgiving and end up not getting all that stuffed. haha.
I’m always looking for different turkey sandwiches and this one looks delicious! I actually made something similar with chicken, brie, watercress and mango chutney and it was delicious so I can only imagine how yummy yours is!
Oh yum, watercress would be a great swap for arugula! Love that!
That looks magnificent!! I adore your photo just saw it on TS, nicely done!!
Thanks so much, Tara! Sandwiches can be tricky, but I was happy with how these photos came out on the second try (the first try was a hot mess!). haha 🙂
I love turkey sandwiches, oh yum, peach and brie what a delicious combination and on warm grilled bread. That’s a marriage made in heaven for sure.
Thanks Suzanne! I ate these for lunch for nearly a week and didn’t get tired of them!