Turkey Brie Apple Panini

This delicious Turkey Brie Apple Panini is a terrifically tasty way to use that leftover turkey.

You should see the looks I get when I place my order at a Mexican restaurant requesting no cheese, please.“No queso?!?”

Yes, no cheese. Please?

No, I’m not lactose intolerant.

No, it’s not a responsible diet choice for cutting calories or fat.

I’m just not a big fan of cheese.

“The horror!” you say. I know

I eat cheese. I certainly don’t run from it – except blue cheese. Blue cheese freaks me out a little.

“The horror!” again, you say. Yeah, again, I know. I’m a freak.

With all of my cheese confessions out on the table (and if you’re still here reading having not fled from total disgust in my lack of cheese connoisseuristicness), I do enjoy brie. It’s smooth and buttery and the perfect addition to a grilled/toasted sandwich or panini.

So how about a Turkey Brie Apple Panini combo? What a great way to use those turkey leftovers from Thanksgiving. They’ll be gobbled up for sure.

Or what about a grilled cheese, using brie as the melted victim? Sounds good huh?

Please take note … while the rind (or casing) on brie is totally intended for consumption as well, I don’t care for it, so I usually remove it—which I know only adds to my list of food faux pas. You can certainly leave it on, but for this sandwich I like the cheese to be free. Free to flow. Free the cheese!

What you’ll need to proceed: a sturdy sandwich or panini bread (I chose a 7 grain Italian bread, but use what you like and what will hold up to grilling; of course Ciabatta is the usual go to, but I wanted something lighter). Also brie, apple, turkey (unless you just want a grilled cheese), olive oil, apple butter, mayonnaise, salt and pepper.

You’ll also need a way to grill or toast you sandwich. Last year my parents bought us a Cuisinart Griddler for Christmas. It’s been indispensable and perfect for grilling sandwiches but you can always use a grill pan, skillet or even your oven on broil.

Begin by preheating your panini press, grill pan, skillet or oven. If using a grill pan or skillet heat over medium heat; if using an oven set to broil (low if that’s an option).

Start building the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other mayonnaise. You don’t need much of either.

Cut the brie into thin slices. To make the brie easier to slice (and to remove the rind, if you’re like me and want your cheese to be free), put the brie in the freezer for 20-30 minutes. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread. Next, thinly slice your apple of choice. I used a Granny Smith but you can use what you’d like, just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices. Add the turkey on top of the apple. (I used turkey breast from my local deli, which was fine but I can’t wait to try it with that leftover turkey from Thanksgiving!) Salt and pepper to your liking. I like lots of pepper.

As I mentioned, I also made a version without the turkey, adding a second layer of brie in place of the turkey for a fancy pants grilled cheese.

If you’re using a panini press, grill pan or skillet, lightly brush the heated surface with olive oil before placing the sandwich on.

Panini/grill press users- place the sandwich on and “press” for about 4 minutes. Check every minute or so to avoid burning. You want the cheese to melt and the sandwich to warm but not burn. And the little grill lines are cool too.

Grill pan or skillet users- place sandwich in pan, place another pan on top to press the sandwich or press sandwich with spatula. Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes. Again, you’ll want the cheese to melt and sandwich to warm but be careful to watch for burning. Cooking time may need to be adjusted, just be careful not to burn.

Using your oven on broil? Lightly brush outside of sandwich with olive oil. Place sandwich on baking sheet or directly on oven baking rack in heated oven. Be very careful to watch for burning. After about 2 minutes, carefully (carefully!) flip sandwich and continue heating for another minute or 2. Cook time will depend on your oven and your bread choice. Don’t walk away—keep an eye on it.

Yumjoy!!! Let me know if you try it!

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Turkey Brie Apple Panini

Yield: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour

A super tasty sandwich that is a perfect place for using leftover turkey.

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Ingredients

• 4 slices sandwich bread; sturdy enough for grilling
• 2 tablespoons olive oil
• 1 teaspoon apple butter (substitutions could be made here… maybe apricot preserves, cranberry dressing or just more mayo.)
• 1 teaspoon mayonnaise
• 4 ounce (weight) brie cheese (rind removed or left on)
• 1 apple of choice (make it a crispy and tasty choice!)
• 2 slices turkey breast (you can use more turkey if you like)
• Salt and pepper to taste

Instructions

1. Begin by preheating your panini press, grill pan, skillet or oven. If using a grill pan or skillet heat over medium heat; if using an oven set to broil (low if that’s an option).
2. Start building the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other mayonnaise. You don’t need much of either.
3. Cut the brie into thin slices. To make the brie easier to slice (and to remove the rind, if you’re like me and want your cheese to be free), put the brie in the freezer for 20-30 minutes. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread.
4. Next, thinly slice your apple of choice. I used a Granny Smith but you can use what you’d like, just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices.
5. Add the turkey* on top of the apple. (I used turkey breast from my local deli, which was fine but I can’t wait to try it with that leftover turkey from Thanksgiving!)
6. (*As I mentioned, I also made a version without the turkey, adding a second layer of brie in place of the turkey for a fancy pants grilled cheese.)
7. Salt and pepper to your liking. I like lots of pepper.
8. If you’re using a panini press, grill pan or skillet, lightly brush the heated surface with olive oil before placing the sandwich on.
9. Panini/grill press users- place the sandwich on and “press” for about 4 minutes. Check every minute or so to avoid burning. You want the cheese to melt and the sandwich to warm but not burn. And the little grill lines are cool too.
10. Grill pan or skillet users- place sandwich in pan place another pan on top to press the sandwich or press sandwich with spatula. Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes. Again, you’ll want the cheese to melt and sandwich to warm but be careful to watch for burning.
11. Using your oven on broil? Lightly brush outside of sandwich with olive oil. Place sandwich on baking sheet or directly on oven baking rack in heated oven. Be very careful to watch for burning. After about 2 minutes, carefully (carefully!) flip sandwich and continue heating for another minute or 2. Cook time will depend on your oven and your bread choice. Don’t walk away – keep an eye on it.

Did you make this recipe?

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