Thanksgiving leftovers panini sandwich with cranberry sauce, brie, and sweet potato!

It’s one of the best days of the year – thanksgiving leftovers day! Here’s my take: cranberry sauce, Brie, and sweet potato grilled panini sandwich on stuffing bread! This has actually been my go-to lunch all week. I also like to call this the “everything but the turkey” panini sandwich because you’ve got a little bit of everything in here from the tartness in the cranberry sauce to the savory flavor in the stuffing bread and a touch of sweetness and texture from the baked sweet potato rounds.


The bread itself is kind of the star here because it is a stuffing flavored bread which I purchased from a local bakery in town (Great Harvest Bread Co). And I got it solely so I could make these sandwiches with it:

Since this is more of a unique bread that is only made this time of the year, you could also use a sourdough bread in its place and just add a few spoonfuls of stuffing as a filling. For the cranberry sauce, I actually made my own homemade sauce with pineapple juice and fresh cranberries (recipe included below). How are you using up your leftovers?

#RDtip: cranberries are an excellent source of antioxidants which can help protect against not only UTI’s but also heart disease and cancer. Get the most out of your cranberries by choosing firm, deeply pigmented berries. Cranberries are in season October-December so you can stock up now! They can last up to 3 weeks in the fridge but for years if stored in the freezer. Once thawed, however, use immediately. Use them in salads, to make salad dressings, add to smoothies, or to make fresh cranberry juice!

Thanksgiving leftovers panini sandwich – made with locally made stuffing bread, homemade pineapple cranberry sauce, baked sweet potato slices, and Brie

Pineapple cranberry sauce

– 1 cup pineapple juice (I used leftover juice from a can of pineapples)

– 12 oz bag fresh cranberries

– Brown sugar (I used about 1/2 cup)
Other ingredients 

– 2 slices stuffing bread*

– Baked sweet potato rounds**

– Brie

**for the sweet potato rounds: slice sweet potato into thin slices, coat in olive oil, and sprinkle salt or brown sugar on top. Both versions work equally well for the sandwich. Bake at 400 degrees f for about 12 minutes, flip slices, and bake an extra 5-7 minutes. Remove from oven and let cool before layering in sandwich.

*for the bread: in place of stuffing bread you could also use a sourdough bread and just add a few spoonfuls of stuffing to the sandwich

Prepare cranberry sauce first by combining juice and sugar over medium heat until it starts to boil. Add cranberries then bring back to a boil. They should start popping. Let simmer for about 10 minutes, or until mixture is thickened to your liking, then remove from heat and let cool. For the panini: butter the bread slices then add a few spoonfuls of cranberry sauce on one slice of bread then add wedges of Brie. To the other slice of bread add a few sweet potato rounds and stuffing (if using). Combine the bread slices then cook on a panini grill or skillet it’ll golden brown and Brie is melted.


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