Roasted Turkey And Brie Panini 🥪

Linda Lou

These will be the best turkey panini 🥪ever!

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Cook Time 40

Panini Press Time 12

Total Time 52

Course Main Course

Cuisine Italian

Servings 4 Paninis

Calories 410 kcal

Equipment

1 saute pan 8-inch, non-stick
1 rimmed baking sheet 1/4 size
1 chef's knife
1 cutting board Meat-safe
1 fish spatula Large

Ingredients

Ingredients For Roasted Turkey:

2 pounds turkey tenderloins 4 tenderloins, reserve 2 tenderloins
4 tbsps olive oil Divided
2 tbsps kosher salt Divided
2 tsps black pepper Freshly ground, divided
2 tsps dried rosemary Divided

Ingredients For The Panini:

1 loaf cranberry Ciabatta 8 slices (2-inch thick slices)
2 cups spring mix
1 8-ounce wheel of brie
1/2 cup fig preserves
1 Barlett pear Thinly sliced
kosher salt To taste
black pepper Freshly ground to taste

Instructions

Instructions For The Roasted Turkey:
Preheat the oven to 350° F.Step 1.
Start by patting the turkey tenderloins dry, on both sides, using a paper towel. Drizzle both sides with olive oil. Evenly sprinkle, on both sides, with dried rosemary, 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.
Move the turkey to the oven and cook for 35 to 40 minutes or until the internal temperature reads 165°F. Transfer the tenderloins to a meat-safe cutting board, and slice them on the bias, into 1/4-inch-thick slices. Set aside.
Instructions 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 finally the thinly sliced pears. Sprinkle with Kosher salt and freshly ground black pepper to taste. Carefully place them on 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.

Notes

1)This recipe requires 1 package of 2 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.

2) As explained in the instructions, "prep time" for the paninis is included in the cooking time. It can be done while the turkey is in the oven.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

Keyword brie, panini, sandwich, turkey