Holy moly this week got crazy.
Crazy good. Crazy bad. A little sad. And a lot, a lot of LOVE.
My amazing, brilliant, grandpa passed away this week. He battled Alzheimer’s for over 8 years and I have never seen a more graceful fight in my life. Alzheimer’s tries to take everything away from you, and even until the end it couldn’t take his heart, I’m so happy he gets to rest now… and hopefully find the most kick butt Old Country Buffet up there in heaven go figure the gourmet granddaughter has the grandpa obsessed with an all-you-can-eat buffet.
But with the bad always comes the good, and this week has been SO blessed, full of exciting interviews and hilarious high school lectures. Kids never ever fail to brighten my day. EVER. It’s like constant word vomit. And it’s awesome. That’s another reason I LOVE cooking, its one of those things where everyone drops their guard and gets real. Kids are good at that, sometimes it takes a little chicken chili to get us adults there!
So enough of the sap! At this point grandpa would have gone behind my back and started sneaking food out of the fridge….
Let’s talk sandwiches. FABULOUS sandwiches. This lovely sammie isn’t just pretty – it is so so delicious, and ridiculously easy. I’m not even giving you a usual recipe today – just ingredients, no measurements necessary. I know Halloween food is usually chili, stews, and delivery pizza – but I swear some of the best comfort food comes in sandwich form. These are great for grown-up tummys on sugar overload from sneaking Reese’s from their kids’ bags…and fabulous for us in the kids-free zone wanting some cute bites for our Halloween parties.
Roasted Turkey + Brie + Sliced Pears + Arugula + Dijon + Cranberry Nut Bread = flavor perfection.
Picture creamy brie melted over sweet pears and savory roast turkey, topped with peppery arugula, a little spicy dijon, and a rustic nut cranberry bread. Yum. yum. YUM.
How to Make Brie, Roasted Turkey, and Pear Panini
Step 1
Heat panini maker to medium high heat setting. Spray with olive oil OR brush bread on one side the side that will sit on panini press with olive oil.
Step 2
Layer turkey on one slice of bread. Top with sliced pear, follow with slices of brie. Finish with arugula. Spread a thin layer of dijon on top half of bread and gently press together to form sandwich. Place in panini press and press until golden brown. Serve immediately.
Frequently Asked Questions (FAQ)
Can I make this panini without a panini press ?
Yes! You can use a grill pan or regular skillet. Place another heavy pan like cast iron on top to press it down while cooking.
What type of pear works best in Brie, Roasted Turkey, and Pear Panini ?
Bosc and Anjou pears are ideal—they’re firm and slightly sweet, which holds up well when grilled and complements the Brie.
Can I use a different cheese instead of Brie ?
Absolutely. Camembert, Havarti, or even a sharp white cheddar can work well if you want a similar creamy or tangy profile.
Is this sandwich good cold ?
While it’s best warm and melty, you can eat it cold if needed. Just be sure to slice the pear thinly and use spreadable Brie.
Can I make it ahead of time ?
Yes. Assemble the sandwich and store it in the fridge ungrilled for up to 24 hours. Grill when ready to serve for best texture.
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Brie, Roasted Turkey, and Pear Panini
Course: Main CourseCuisine: American, ItalianDifficulty: Easy2
servings10
minutes8
minutes550
kcalA warm and melty panini layered with creamy Brie, roasted turkey, and thinly sliced pear, offering a perfect balance of savory and sweet in every bite. Ideal for a quick lunch or cozy dinner.
Ingredients
8 slices cranberry nut bread (or any hearty bread)
1 pear, sliced to about 1/4 inch thick
8 oz sliced roasted turkey (I bought a cooked turkey breast from the grocery store and sliced myself)
creamy brie cheese, thinly sliced
handful arugula
dijon mustard
Directions
- Heat panini maker to medium high heat setting. Spray with olive oil OR brush bread on one side (the side that will sit on panini press) with olive oil.
- Layer turkey on one slice of bread. Top with sliced pear, follow with slices of brie. Finish with arugula. Spread a thin layer of dijon on top half of bread and gently press together to form sandwich. Place in panini press and press until golden brown. Serve immediately.
Notes
- Bread Choice : Ciabatta, sourdough, or French bread work best for a crisp crust and chewy interior. Avoid very soft breads, which can get soggy.
- Turkey : Deli-sliced roasted turkey works well, but leftover homemade roast turkey adds extra depth.
- Grilling Options : Use a panini press, grill pan, or skillet with a heavy lid.
- Make-Ahead Tip : You can assemble the sandwiches ahead of time and refrigerate for up to 1 day; grill when ready to serve.
