Focaccia Turkey Panini

Nov 26, 2025 • Tom Jackson

This Focaccia Turkey Panini is everything you want after Thanksgiving: comforting, warm, crisp, and built entirely from leftovers that deserve a second spotlight. Thick slices of soft focaccia hold a generous smear of whipped brie and cream cheese—pulled straight from our Whipped Brie with Bacon recipe—paired with cranberry chutney for a sweet, sticky contrast. Leftover Honey Mustard Rotisserie Turkey adds savory depth, while Havarti melts into the layers to bring everything together.

The sandwich hits the griddle low and slow, using pork fat and a grill press to toast the bread evenly without scorching. The result is a golden crust with a soft, melty center, a little crunch from bacon, and a big payoff for almost no effort. Chef Tom walks through why griddle temperature matters, how to avoid soggy bread, and how to press a panini without a dedicated machine. It’s an ideal way to use Thanksgiving turkey in a way that feels new, fun, and incredibly satisfying.

What You’ll Love About This Recipe

A smart, delicious way to repurpose Thanksgiving leftovers
Sweet-savory contrast from cranberry chutney, whipped brie, turkey, and bacon
Low-and-slow griddle method prevents scorching and keeps focaccia crisp
Bacon adds smoky crunch and helps build flavor in the panini
Pressed with a grill press for perfect texture—no panini machine needed
Ready in minutes and generous enough to feed a crowd after the holidays

Focaccia Turkey Panini with Whipped Brie & Cranberry Chutney

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

5 minutes

Cook Time

10 minutes

Calories

630

A warm, crisp focaccia panini loaded with leftover turkey, whipped brie, cranberry chutney, Havarti, and bacon—pressed golden on the griddle.

Print Recipe

Ingredients

Sandwich

4 slices bacon
2 cups leftover Honey Mustard Rotisserie Turkey, sliced
4 slices focaccia bread
4 slices Havarti cheese
½ cup whipped brie & cream cheese mixture
½ cup cranberry chutney

The Griddle

Cornhusker Kitchen Pork Fat (Lard), for toasting

View Cart (0) Checkout

Directions

Preheat the Fusion Griddle over low heat. Lay the bacon on the hot surface and cook until it reaches your preferred crispness. Set it aside, leaving any rendered fat on the griddle.
Spread the whipped brie and cream cheese mixture onto each bottom slice of focaccia. Spoon cranberry chutney over the spread, letting its sticky sweetness settle into the bread. Pile on the sliced leftover turkey.
Lay two slices of Havarti over each sandwich, then top with the cooked bacon. These stacks will be tall—exactly what you want for a hearty holiday leftover sandwich.
Turn the griddle burner off. This griddle holds a lot of residual heat, and that gentle, steady warmth prevents the focaccia from scorching. Add a spoonful of pork fat to the surface and let it melt to create a slick, even toasting base.
Set the sandwiches onto the melted fat and place a preheated grill press on top. Let the weight do the work. Toast slowly until the bottom is golden brown, then flip carefully, reapply the grill press, and toast the second side.
Use long leather gloves when handling the grill press—everything on the griddle will be hot. Once the panini is crisp and the cheese is melted through, transfer to a board, rest for 1–2 minutes, then slice and serve.

Image of Focaccia Turkey Panini with Whipped Brie & Cranberry Chutney

Recipe Note

Recipe FAQ

Q: Can I use store-bought focaccia?
Yes. Thick-cut homemade focaccia works beautifully, but store-bought focaccia sliced horizontally is perfect.

Q: Does the turkey need to be honey-mustard glazed?
No—any cooked Thanksgiving turkey works. The honey-mustard version adds a subtle sweet-savory layer.

Q: How do I avoid burning the bread?
Use residual heat. Chef Tom turns the griddle completely off before toasting, then adds low heat only if needed.

Q: Why use a grill press?
It creates even contact with the griddle and produces a crisp, uniform crust—no panini machine required.

Q: Can I prep these ahead?
You can assemble in advance, but toast and press immediately before serving for best texture.

Recipe Highlights & Insights

This sandwich is built from three existing ATBBQ recipes: Honey Mustard Rotisserie Turkey and Whipped Brie with Bacon (for the brie spread and chutney).

Low-temperature griddle toasting prevents soggy bread and ensures the cheese melts evenly.

Bacon adds crunch and seasoning without needing additional sauces.

Perfect for post-holiday gatherings when you want something comforting but simple.