A crunchy, buttery panini built from Thanksgiving leftovers: melted Provolone or Gruyère, slices of roasted turkey, creamy mashed potatoes, savory dressing, and a bright hit of cranberry sauce all pressed until the cheese is oozy and the bread is golden.
Ready in about 28 minutes for 4 people, this is a quick leftover lunch or casual holiday meal—serve hot with warmed pan gravy for dipping. If you want tips for refreshing your carved bird before using it, check Thanksgiving Turkey.
Why You’ll Love This Panini
This sandwich turns the best parts of your Thanksgiving plate into a single handheld that’s texturally interesting—crispy exterior, creamy interior, and contrast from tart cranberry sauce. It’s fast to assemble and forgiving, so it’s great for feeding hungry family after the big meal.
Because the fillings are pre-cooked, most of the work is assembly and pressing—perfect for a low-effort yet comforting meal the day after Thanksgiving.
Ingredients You’ll Need
How to Make This Panini
- Place 4 slices of bread on a cutting board. On each slice, layer a slice of cheese, warmed dressing, a thin spread of cranberry sauce, warmed sliced turkey, warmed mashed potatoes, another thin layer of dressing, and a second slice of cheese; top with the remaining 4 slices of bread.
- Preheat a panini press, or heat 2 tbs oil in a grill pan or large skillet over medium-high heat if not using a press.
- Butter the top slice of bread for each assembled sandwich. Carefully transfer the sandwich to the panini press, or to the hot grill pan or skillet, butter-side down.
- If using a skillet or grill pan, optionally weigh each sandwich with a heavy skillet. Cook for 2 to 3 minutes, then check the underside: if it’s golden brown, add butter to the top layer and carefully flip; if not, cook another minute or so until browned, then flip and finish browning. (If using a panini press, cook until fully toasted and cheese is melted.)
- Remove sandwiches from the skillet or press, slice, and serve immediately with warmed pan gravy for dipping.
Warm Fillings First
Heating the turkey, mashed potatoes, and dressing briefly before assembling ensures the cheese melts quickly and the sandwich stays hot through to the center.
- Microwave turkey and potatoes for 20–30 seconds—just until warm.
- Warm dressing until pourable but not boiling so it spreads easily.
- Cold fillings will make the crust brown before the center heats through.
Keep Bread Crisp
To avoid a soggy panini, keep wetter components inside and the outside of the bread dry or buttered. The butter on the outside crisps the loaf and acts as a moisture barrier.
- Spread cranberry and dressing sparingly—thin layers provide flavor with less moisture.
- Butter only the outer faces of the bread, not the interior.
- Use a perforated spatula to flip and drain any excess moisture while cooking.
Panini Press vs Skillet
Both methods work—choose based on equipment and batch size. A press is one-step; a skillet needs a little attention but delivers the same results.
- Panini press: preheat and cook each sandwich until golden and cheese is melted—fast and hands-off.
- Skillet/ grill pan: heat oil over medium-high, butter the outside, weigh sandwiches with another heavy pan and cook about 2–3 minutes per side until golden.
- For multiple sandwiches, keep finished ones in a low 200°F oven while you finish the rest.
Quick Tips
Warm the fillings: Microwave the turkey, mashed potatoes, and dressing briefly so they’re warm but not steaming—this helps the cheese melt faster and prevents the sandwich from cooling when pressed.
Prevent sogginess: Use modest amounts of dressing and cranberry sauce and spread them thinly. Pat any very moist turkey or stuffing dry before assembling.
Choose the right bread: Pick a medium-thick, sturdier bread (like sourdough); very thin slices will collapse under the press and very thick slices are hard to cut and press evenly.
Weigh when using a pan: If you don’t have a panini press, place a heavy skillet on top of each sandwich while cooking in a skillet to get quick, even contact and a crisp crust.
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More Leftover Ideas
Frequently Asked Questions
What to Serve With
Serve the panini hot with warmed pan gravy for dipping and a simple green salad or quick slaw to cut the richness. The gravy turns this sandwich into a full nostalgic meal.
For more ways to use Thanksgiving leftovers—stuffing bites, mac and cheese upgrades, and creative flatbreads—see the recipes listed below.
Day After Thanksgiving Panini
Equipment
- â–˘Panini press, or grill skillet, or large skillet
Ingredients
- 8 slices bread sliced
- 8 slices cheese such as Provolone, Swiss, or Gruyere
- 3 cups dressing warmed
- 1 cup cranberry sauce
- 2 cups roasted turkey warmed, sliced
- 1 cup mashed potatoes warmed
- 2 tbsp oil olive oil or vegetable
- 4 tablespoons unsalted butter softened, or melted
- homemade pan gravy warmed, for dipping
Instructions
- Place 4 slices of bread on a cutting board. On each slice, layer cheese, warmed dressing, cranberry sauce, warmed sliced turkey, and warmed mashed potatoes; add another layer of dressing and cheese, then top with the remaining bread.
- Preheat a panini press, or heat oil in a grill pan or large skillet over medium-high heat.
- Butter the top slice of bread for each sandwich, then carefully transfer the sandwich to the panini press, grill pan, or hot skillet, butter-side down.
- If using a skillet or grill pan, optionally weigh the sandwich with a heavy skillet and cook for 2 to 3 minutes. Check the underside: if browned, add butter to the top layer of bread and carefully flip. If not browned, cook another minute or so until browned, then flip. (No need to do this step if using a panini press.)
- Remove from the skillet or press, slice, and serve with warmed pan gravy for dipping.
