Roasted Turkey And Brie Panini 🥪

Steve, who’s now my husband, today, wanted me to make him a turkey Panini. I’m really not sure what he had in mind to go with the turkey but, I had a few ideas of my own. These will be the best turkey panini 🥪ever! I bought a loaf of Cranberry Walnut Ciabatta to pair with my roasted turkey.

At the grocery store, they had turkey tenderloins, 2 per package on sale, I decided to buy two packages. I thought I’d roast off all four tenderloins to get a jump start on my roasted turkey with rice soup with homemade cranberry walnut croutons for the next night’s dinner. If you’re having guests over for dinner, here’s another easy dish

This is my Roasted Turkey And Brie Panini.


Prep Time: 0
Cook Time: 35 to 40 minutes
Panini Cook Time: 2 to 3 minutes per side (approx. total time for 4 paninis, 12 minutes)
Total Time: 52 minutes
Yields: 4 paninis
Equipment: 1 (8-inch non-stick) sauté pan, tongs, 1 (1/4 size) rimmed baking sheet pan, chef’s knife, meat-safe cutting board, large (like a fish spatula) spatula

Note: This recipe only requires 1 package of turkey tenderloins. Since it’s just as easy to cook two packages as it is to do one, I’m roasting off both (all 4 tenderloins seen in the pictures) packages of tenderloins, reserving two for the following night’s dinner.
Note: As explained in the directions below, “prep time” for the paninis is included in the cooking time. It can be done while the turkey is in the oven.

Ingredients For Roasted Turkey:
1 pound (2 tenderloins) of turkey tenderloins
2 tablespoons of olive oil (double for 4 tenderloins)
1 tablespoons of Kosher salt (double for 4 tenderloins)
1 teaspoons of freshly ground black pepper (double for 4 tenderloins)
1 teaspoon of dried rosemary (double for 4 tenderloins)

Ingredients For Panini:
1 loaf of cranberry walnut ciabatta, 8 slices (2-inch thick slices)
2 cups of spring mix
1 (8-ounce) wheel of Brie
1/2 cup of fig preserves
1 pear (Bartlett), thinly sliced
Kosher salt to taste
Fresh ground black pepper to taste

Directions For The Rosted Turkey:
Preheat the oven to 350 degrees F.
Start by patting the turkey tenderloins dry, on both sides, using paper towel. Drizzle both sides with olive oil. Evenly sprinkle, both sides, with dried rosemay, Kosher salt, and freshly ground black pepper.

In a preheated sauté pan, over medium-high heat, add 1 tablespoon of olive oil. Place the two tenderloins in the pan. Sear for 3 to 4 minutes, on the first side, then flip over and sear for another 2  to 3 minutes, or until lightly golden brown on both sides. Using your tongs, move the turkey tenderloins to a rimmed baking sheet pan.

Note: Repeat this step if you’re planning on making both packages.

Move the turkey to the oven and cook for 35 to 40 minutes or until the internal temperture reads 165 degrees F. Transfer the tenderloins to a meat-safe cutting board slicing them on the bias, 1/4-inch thick. Set aside.

Directions For The Panini:
In the meantime, start prepping all the ingredients above for the paninis. Slice the bread about 1/2-inch thick. You want the slices of bread to be on the thick side because they need to be able to hold all the ingredients and hold their integrity in the Panini press.

Start by liberally spreading the fig preserves on both the bottom and top slices of bread. Follow up with the spring mix on the bottom slice. Then on to the roasted turkey, Brie, and finely the thinly sliced pears. Sprinkle with Kosher salt and freshly ground black pepper to taste. Carefully place the on the top.

Preheat The Panini Press:
Using both hands, move the two sandwiches to the press and close the top giving a firm press. Cook for 2 to 3 minutes per side. Repeat the process for the next two paninis.

There you have it, my Roasted Turkey And Brie Panini.