Description
This Raspberry Turkey Brie Panini is an easy and quick sandwich idea with tender turkey and creamy brie and bright raspberry spread pressed between crisp bread. It is simple enough for weeknight dinner and special enough for brunch or a party. The best part is how the cheese melts into the turkey while the fruit adds a healthy fresh touch that makes every bite feel balanced and cozy.
Ingredients
- 8 slices sourdough bread
- 12 ounces deli turkey
- 8 ounces brie cheese
- 1/3 cup raspberry preserves
- 1 cup baby arugula
- 2 tablespoons Dijon mustard
- 3 tablespoons softened butter
- 1/4 teaspoon black pepper
Instructions
- Lay 8 slices of sourdough bread in uneven pairs and spread Dijon mustard on 4 slices while raspberry preserves go onto the other 4 slices. The bread changes from plain slices into a sweet and tangy base with glossy red patches and pale yellow streaks that sit unevenly near the edges.
- Fold 12 ounces of turkey loosely over the mustard slices and place 8 ounces of brie in uneven pieces over the turkey. The sandwich filling becomes thicker and more structured as pale cheese sits over folded turkey with natural gaps and soft edges.
- Scatter 1 cup of arugula over the brie and bring the raspberry coated bread slices down over the filling. The open layers turn into 4 assembled sandwiches with green leaves poking out and raspberry preserves touching the cheese and turkey inside.
- Place the 4 buttered sandwiches into a cast iron skillet and press until the bread turns golden with uneven browned areas. The sandwiches shift from soft stacked bread into crisp panini as the brie melts into the turkey and raspberry preserves start showing at the edges.
- Cut each panini in half and place one portion on a white plate with the cut side turned slightly forward. The finished sandwich shows crisp browned bread and melted brie and folded turkey and streaks of raspberry preserves with casual crumbs and uneven layers.
Notes
Pro Tips:
- Use sturdy sourdough or country bread because soft sandwich bread can flatten too much before the brie melts well.
- Keep raspberry preserves inside the bread edges so the filling stays glossy without leaking too heavily in the pan.
- Let the brie sit at room temperature for a few minutes so it melts faster and blends smoothly with the turkey.
- Slice the panini on a slight angle after resting so the turkey and melted cheese layers stay visible and neat.
Storage: Store leftover panini halves in an airtight container after they cool so steam does not soften the bread too much. Keep them in the refrigerator for up to 2 days and place parchment between pieces if stacking so the raspberry filling does not stick. Reheat in a skillet or air fryer until the bread crisps again and the brie warms through because the microwave can make the bread chewy. For meal prep assemble the bread and fillings without butter and wrap tightly then butter and press right before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 panini
- Calories: 520
- Sugar: 10g
- Sodium: 890mg
- Fat: 27g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg