18 Delicious Turkey Panini Recipes for Every Occasion

Craving a satisfying meal that's as easy to make as it is delicious? Look no further than these 18 mouthwatering turkey panini recipes—perfect for busy weeknights, cozy weekends, or even holiday leftovers! Whether you're in the mood for classic comfort or bold new flavors, we've got a sandwich for every craving. Get ready to fire up your panini press and dig in!

Classic Turkey and Swiss Panini

This cozy panini is a lunchtime hero—melty Swiss, savory turkey, and a golden crunch that hits all the right notes.

Ingredients:

• 2 slices sourdough bread (½-inch thick)
• 3 oz thinly sliced roasted turkey breast
• 2 slices Swiss cheese
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp unsalted butter, softened
• ¼ tsp garlic powder
• Pinch of black pepper

Instructions:

1. Preheat a panini press or skillet over medium heat (375°F for electric presses).
2. Spread 1 tbsp mayonnaise and 1 tsp Dijon mustard on one slice of bread. Layer turkey, Swiss cheese, and a sprinkle of ¼ tsp garlic powder and black pepper. Top with the second bread slice.
3. Spread 1 tbsp softened butter evenly on the outer sides of the sandwich.
4. Grill for 3–4 minutes in the press (or 2–3 minutes per side in a skillet, pressing down with a spatula) until the bread is golden and the cheese melts.

The magic here? The garlic butter crust—it adds a subtle richness that makes this panini unforgettable.

Tip: No press? Use a heavy cast-iron pan to weigh down the sandwich while it cooks.

Turkey Avocado Panini with Chipotle Mayo

This hearty panini packs smoky, creamy, and fresh flavors into every bite—perfect for a quick lunch or lazy weekend brunch.

Ingredients:

• 2 slices sourdough bread
• 3 oz sliced roasted turkey breast
• 1/4 ripe avocado, thinly sliced
• 2 tbsp chipotle mayo (mix 2 tbsp mayo + 1 tsp chipotle in adobo sauce)
• 2 slices provolone cheese
• 1 tbsp unsalted butter, softened
• 1/4 tsp garlic powder
• 1/8 tsp black pepper

Instructions:

1. Spread 1 tbsp chipotle mayo on one slice of bread. Layer turkey, avocado, and provolone, then sprinkle with 1/4 tsp garlic powder and 1/8 tsp black pepper. Top with the second slice of bread, spread with remaining 1 tbsp chipotle mayo.
2. Butter the outsides of the sandwich with 1 tbsp softened butter.
3. Heat a panini press or skillet over medium heat. Cook for 3–4 minutes per side until the bread is golden and the cheese melts (if using a skillet, press down with a spatula).

The chipotle mayo adds just enough smoky heat to balance the creamy avocado and melty cheese—no boring sandwiches here!

Tip: For extra crunch, grill the bread in butter until deeply golden before assembling.

Cranberry Turkey Panini with Brie

This cozy panini packs all the flavors of a holiday leftover sandwich into a crispy, melty lunchtime favorite.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/4 cup shredded cooked turkey
• 2 tbsp cranberry sauce
• 2 oz brie cheese, sliced
• 1 tbsp butter, softened
• 1/4 tsp dried thyme
• Pinch of salt and pepper

Instructions:

1. Spread mayonnaise on one bread slice and Dijon mustard on the other. Layer turkey, cranberry sauce, and brie on the mayonnaise side, then sprinkle with thyme, salt, and pepper.
2. Close the sandwich and evenly spread softened butter on both outer bread surfaces.
3. Heat a skillet or panini press over medium heat. Cook for 3-4 minutes per side (or 5 minutes in a press) until golden brown and cheese melts, pressing down lightly.

The contrast of tangy cranberry, creamy brie, and toasty sourdough makes every bite irresistible. Tip: For extra crunch, butter the bread all the way to the edges before grilling.

Turkey Bacon Ranch Panini

This loaded panini packs smoky bacon, tender turkey, and creamy ranch into every bite—perfect for a quick lunch with a satisfying crunch.

Ingredients:

• 4 slices sourdough bread
• 6 oz sliced roasted turkey breast
• 4 slices cooked bacon
• 1/2 cup shredded cheddar cheese
• 2 tbsp ranch dressing
• 1 tbsp butter, softened
• 1/4 tsp garlic powder

Instructions:

1. Preheat a panini press or skillet over medium heat. Spread 1 tbsp ranch dressing evenly on two slices of bread.
2. Layer turkey, bacon, and 1/2 cup cheddar cheese on the dressed bread. Sprinkle with 1/4 tsp garlic powder, then top with remaining bread slices.
3. Butter the outsides of both sandwiches with 1 tbsp butter and grill for 3–4 minutes until the bread is golden and the cheese melts (flip halfway if using a skillet).

The magic here? The garlic powder toasts into the buttery bread for an extra savory punch. Tip: For extra crisp bacon, chop it before layering—it won’t slide out when you bite!

Turkey Pesto Panini with Sun-Dried Tomatoes

This panini is a flavor-packed lunchtime hero, with juicy turkey, tangy sun-dried tomatoes, and creamy pesto pressed into crispy, melty perfection.

Ingredients:

• 2 slices sourdough bread (or ciabatta)
• 3 oz sliced roasted turkey breast
• 2 tbsp basil pesto
• 2 tbsp julienned sun-dried tomatoes (oil-packed, drained)
• 1/4 cup shredded mozzarella cheese
• 1 tbsp butter, softened

Instructions:

1. Spread 1 tbsp pesto on one slice of bread. Layer turkey, sun-dried tomatoes, and mozzarella evenly on top, then spread the remaining 1 tbsp pesto on the second slice and place it pesto-side down.
2. Butter the outside of both bread slices lightly but evenly.
3. Heat a panini press or skillet over medium heat. If using a skillet, place a heavy pan (like a cast iron) on top to press the sandwich. Cook for 3–4 minutes per side until the bread is golden and the cheese melts, flipping once if using a skillet.

The sun-dried tomatoes add a chewy sweetness that balances the savory pesto—no boring sandwiches here!

Tip: For extra crunch, grill the sandwich in a little olive oil instead of butter.

Spicy Turkey and Pepper Jack Panini

This Spicy Turkey and Pepper Jack Panini is the ultimate lunchtime upgrade—melty, bold, and packed with just the right kick.

• 2 slices sourdough bread
• 4 oz sliced roasted turkey breast
• 2 slices pepper jack cheese
• 1 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1 tbsp unsalted butter, softened
• ¼ cup baby arugula
• 2 thin slices red onion

1. In a small bowl, mix the 1 tbsp mayonnaise and 1 tsp sriracha. Spread evenly on one side of each bread slice.
2. Layer the turkey, pepper jack cheese, arugula, and red onion on one slice of bread. Top with the second slice, mayo-side down.
3. Spread the 1 tbsp butter on the outer sides of the sandwich.
4. Heat a skillet or panini press over medium heat. Cook the sandwich for 3–4 minutes per side, pressing down gently, until the bread is golden and the cheese melts.

The gooey pepper jack and spicy sriracha mayo create a crave-worthy contrast with the crisp sourdough—no deli can compete!

Tip: For extra crunch, grill the red onion slices in the skillet for 1 minute before assembling.

Turkey Reuben Panini with Sauerkraut

This twist on a classic Reuben swaps corned beef for tender turkey, adding a lighter but equally satisfying crunch to your lunch routine.

Ingredients:

• 2 slices rye bread
• 4 oz sliced roasted turkey breast
• 1/3 cup sauerkraut, drained
• 2 slices Swiss cheese
• 2 tbsp Thousand Island dressing
• 1 tbsp butter, softened

Instructions:

1. Preheat a panini press or skillet over medium heat (about 375°F for electric presses).
2. Spread 1 tbsp Thousand Island dressing on one slice of rye bread. Layer with turkey, sauerkraut, and Swiss cheese. Top with the second bread slice and spread the outside with 1/2 tbsp butter.
3. Repeat buttering on the other side, then grill for 3–4 minutes until the bread is golden and cheese melts, flipping once if using a skillet.
4. Slice diagonally and serve warm with remaining 1 tbsp Thousand Island dressing for dipping.

The tangy sauerkraut cuts through the richness of the melted Swiss, while the pressed rye gets irresistibly crisp—no deli required!

Tip: For extra crunch, lightly toast the rye bread before assembling.

Turkey Apple Panini with Cheddar

This sweet-savory panini combines tender turkey, crisp apples, and melty cheddar for a sandwich that’s cozy yet refreshing—perfect for lunch or a light dinner.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp Dijon mustard
• 4 oz sliced roasted turkey breast
• 1/2 medium apple (Honeycrisp or Granny Smith), thinly sliced
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp butter, softened

Instructions:

1. Heat a panini press or skillet over medium heat. Spread 1 tbsp Dijon mustard evenly on one slice of sourdough bread.
2. Layer turkey breast, apple slices, and cheddar cheese on the mustard-coated bread. Top with the second bread slice.
3. Spread 1 tbsp butter on the outer sides of the sandwich. Place in the panini press (or skillet, pressing with a spatula) and cook for 3–4 minutes until the bread is golden and the cheese melts.

The contrast of tangy mustard, sweet apples, and rich cheddar makes every bite irresistible—no fancy deli required!

Tip: For extra crunch, toast the bread lightly before assembling.

Turkey Caprese Panini with Mozzarella

This panini packs all the fresh, melty goodness of a classic Caprese salad—plus savory turkey for a satisfying lunch twist.

Ingredients:

• 2 slices sourdough bread (½-inch thick)
• 2 oz sliced roasted turkey breast
• 2 oz fresh mozzarella, sliced
• 2-3 large basil leaves
• 2 slices ripe tomato (¼-inch thick)
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Instructions:

1. Preheat a panini press or skillet over medium heat (375°F for electric presses). Brush one side of each bread slice with 1 tbsp olive oil.
2. Layer the unoiled sides with turkey, mozzarella, tomato, and basil. Drizzle with 1 tbsp balsamic glaze, then sprinkle with ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp black pepper.
3. Close the sandwich (oiled sides out) and press for 3–4 minutes until the bread is golden and the cheese melts. (No press? Use a heavy skillet to weigh it down, flipping halfway.)

The balsamic glaze caramelizes slightly under heat, balancing the creamy mozzarella and juicy tomato—it’s like summer in every bite!

Tip: For extra crunch, spread a thin layer of pesto on the bread before assembling.

Turkey Panini with Caramelized Onions and Gruyere

This melty, savory panini is the ultimate upgrade to your lunch routine—sweet caramelized onions and nutty Gruyere take leftover turkey to new heights.

Ingredients:

• 2 tbsp unsalted butter, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp sugar
• 1/4 tsp salt
• 4 slices sourdough bread
• 1 tbsp Dijon mustard
• 8 oz sliced roasted turkey breast
• 1 cup shredded Gruyere cheese
• 1 tbsp olive oil

Instructions:

1. Melt 1 tbsp butter in a skillet over medium-low heat. Add the onion, sugar, and salt. Cook, stirring occasionally, for 20 minutes until deeply golden and soft.
2. Spread Dijon mustard on two bread slices. Layer with turkey, caramelized onions, and Gruyere. Top with remaining bread.
3. Heat a panini press or skillet over medium heat. Brush the outsides of the sandwiches with olive oil and remaining 1 tbsp butter. Press for 3–4 minutes per side until the bread is crisp and the cheese is melted.

The magic here? Letting the onions cook low and slow—their sweetness balances the salty turkey and rich cheese perfectly.

Tip: No panini press? Use a heavy cast-iron skillet to weigh down the sandwiches while they cook.

BBQ Turkey Panini with Coleslaw

This smoky-sweet panini packs a crunch with tangy homemade coleslaw—perfect for turning leftover turkey into a crave-worthy lunch.

Ingredients

• 2 cups shredded cooked turkey
• 1/3 cup BBQ sauce
• 4 slices cheddar cheese
• 4 slices sourdough bread
• 2 tbsp butter, softened
• 1 1/2 cups shredded green cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/4 tsp celery seed
• Salt and pepper to taste

Instructions

1. Make coleslaw: In a bowl, whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/4 tsp celery seed, and a pinch each of salt and pepper. Toss with 1 1/2 cups shredded cabbage; set aside.
2. Assemble panini: Spread 1/3 cup BBQ sauce on two bread slices. Layer turkey and cheddar cheese, then pile coleslaw on top. Close sandwiches and spread outsides with 2 tbsp softened butter.
3. Grill: Heat a skillet or panini press over medium heat. Cook sandwiches for 3–4 minutes per side until bread is golden and cheese melts, pressing down lightly.

The contrast of warm, gooey BBQ turkey against the cool, crunchy slaw makes every bite irresistible. Tip: For extra smokiness, mix a pinch of smoked paprika into the BBQ sauce.

Turkey Panini with Fig Jam and Goat Cheese

Turkey Panini with Fig Jam and Goat Cheese

This sweet-savory panini balances creamy goat cheese with tangy fig jam and juicy turkey—perfect for a quick lunch that feels gourmet.

Ingredients:

• 2 slices sourdough bread (½-inch thick)
• 2 tbsp fig jam
• 2 oz soft goat cheese, crumbled
• 4 slices roasted turkey breast
• 1 tbsp unsalted butter, softened
• ½ cup arugula
• 1 tsp balsamic glaze (optional)

Instructions:

1. Assemble: Spread 1 tbsp fig jam on one slice of bread. Layer turkey, goat cheese, and arugula, then drizzle with balsamic glaze if using. Top with the second bread slice.
2. Butter & Press: Spread ½ tbsp butter on the outer side of each bread slice. Heat a skillet or panini press over medium heat. Cook the sandwich for 3–4 minutes per side, pressing down lightly, until golden and crisp.

The fig jam caramelizes slightly against the warm bread, while the goat cheese melts into the turkey for a luscious bite. Tip: For extra crunch, grill the bread in butter first, then assemble and press briefly to warm the fillings.

Turkey Panini with Spinach and Artichoke Spread

This hearty panini packs creamy, tangy spinach-artichoke spread and juicy turkey between crispy golden bread—perfect for a quick lunch with big flavor.

Ingredients

• 1 cup chopped canned artichoke hearts (drained)
• 1 cup fresh spinach, finely chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp mayonnaise
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 slices sourdough bread
• 12 oz sliced roasted turkey breast
• 2 tbsp butter, softened

Instructions

1. In a bowl, mix artichoke hearts, spinach, cream cheese, Parmesan, mayonnaise, garlic powder, and salt until combined.
2. Spread about 2 tbsp of the spinach-artichoke mixture on 4 slices of sourdough bread. Layer turkey evenly on top, then close with the remaining bread slices.
3. Butter the outsides of each sandwich with butter.
4. Heat a panini press or skillet over medium heat. Cook sandwiches for 3–4 minutes per side (or 5 minutes in a press) until bread is golden and crisp, and filling is warm.

The melty, garlicky spread clings to every bite of turkey, while the sourdough adds just the right crunch. Tip: For extra tang, stir a squeeze of lemon juice into the spread!

Turkey Panini with Roasted Red Peppers and Provolone

This hearty panini packs smoky roasted peppers, melty provolone, and savory turkey into every bite—perfect for a quick lunch with restaurant-quality flair.

Ingredients:

• 2 slices sourdough bread
• 4 oz sliced roasted turkey breast
• 1/4 cup jarred roasted red peppers, patted dry
• 2 slices provolone cheese
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tbsp butter, softened
• 1/4 tsp garlic powder
• Pinch of black pepper

Instructions:

1. Heat a panini press or skillet over medium heat. In a small bowl, mix 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1/4 tsp garlic powder, and a pinch of black pepper.
2. Spread the mayo mixture on one side of each sourdough bread slice. Layer turkey breast, roasted red peppers, and provolone cheese between the slices.
3. Butter the outside of the sandwich with 1/2 tbsp softened butter. Grill in the panini press for 3–4 minutes until the bread is crisp and the cheese melts (or cook in a skillet, flipping once and pressing with a spatula).

The tangy mustard-mayo blend cuts through the richness of the cheese, while the peppers add a sweet, charred depth—no deli required!

Tip: For extra crunch, sprinkle the buttered bread with a pinch of grated Parmesan before grilling.

Turkey Panini with Garlic Aioli and Arugula

This hearty panini balances smoky turkey, peppery arugula, and creamy garlic aioli—perfect for a quick lunch with restaurant-quality flair.

Ingredients:

• 2 slices sourdough bread
• 4 oz sliced roasted turkey breast
• 1/4 cup arugula
• 2 slices provolone cheese
• 2 tbsp garlic aioli (store-bought or homemade)
• 1 tbsp unsalted butter, softened

Instructions:

1. Spread 1 tbsp garlic aioli on one slice of sourdough bread. Layer turkey, provolone, and arugula on top, then spread the remaining 1 tbsp garlic aioli on the second bread slice and place it aioli-side down.
2. Butter the outer sides of the sandwich with 1 tbsp softened butter.
3. Heat a panini press or skillet over medium heat. Cook the sandwich for 3–4 minutes per side (or 5 minutes in a press) until the bread is golden and the cheese melts.

The garlic aioli soaks into the bread slightly, creating a crispy-but-tender texture that’s impossible to resist.

Tip: For extra crunch, grill the sandwich in a cast-iron skillet with a heavy pan pressed on top.

Turkey Panini with Mango Chutney and Gouda

This sweet-savory panini is a lunchtime game-changer, with creamy Gouda and tangy mango chutney balancing perfectly against juicy turkey.

Ingredients:

• 2 slices sourdough bread
• 1 tbsp softened butter
• 3 oz sliced roasted turkey breast
• 2 tbsp mango chutney
• 2 slices Gouda cheese
• 1/4 cup baby arugula

Instructions:

1. Heat a panini press or skillet over medium heat. Spread 1 tbsp softened butter on one side of each sourdough bread slice.
2. Layer the unbuttered sides with 2 tbsp mango chutney, sliced turkey, Gouda cheese, and arugula. Close the sandwich buttered-sides out.
3. Grill in the press for 3–4 minutes until bread is golden and cheese melts. (If using a skillet, weigh the sandwich down with a heavy pan and flip after 2 minutes.)

The chutney’s fruity kick cuts through the richness of the Gouda, while the arugula adds a peppery crunch—no soggy sandwiches here!

Tip: For extra crispness, brush the bread with mayo instead of butter before grilling.

Turkey Panini with Hummus and Cucumber

This protein-packed panini is a lunchtime hero—creamy hummus, crisp cucumber, and savory turkey come together in a toasty, satisfying crunch.

Ingredients

• 2 slices sourdough bread
• 2 tbsp roasted garlic hummus
• 4 oz sliced roasted turkey breast
• 1/4 cup thinly sliced English cucumber
• 2 tbsp crumbled feta cheese
• 1 tsp olive oil
• 1/4 tsp dried oregano
• Pinch of black pepper

Instructions

1. Heat a panini press or skillet over medium heat. Spread 1 tbsp hummus on each slice of bread.
2. Layer turkey, cucumber, and 2 tbsp feta on one slice. Sprinkle with 1/4 tsp oregano and a pinch of black pepper.
3. Close the sandwich and brush the outer sides lightly with 1 tsp olive oil.
4. Press in a panini maker for 3–4 minutes until golden (or cook in a skillet, flipping once, 2–3 minutes per side).

The contrast of cool cucumber against the warm, melty hummus makes every bite refreshing—no soggy bread here!

Tip: For extra crunch, lightly salt the cucumber slices and let them drain on paper towels for 5 minutes before assembling.

Turkey Panini with Sriracha Mayo and Pickles

This spicy, tangy panini is the ultimate lunch upgrade—packed with bold flavors and ready in just 15 minutes.

Ingredients

• 2 slices sourdough bread
• 3 oz sliced roasted turkey breast
• 2 tbsp mayonnaise
• 1 tsp Sriracha sauce
• 2 slices Swiss cheese
• 3 dill pickle slices
• 1 tbsp butter, softened

Instructions

1. In a small bowl, mix 2 tbsp mayonnaise and 1 tsp Sriracha until smooth. Spread evenly on one side of each bread slice.
2. Layer turkey, Swiss cheese, and pickle slices between the bread, Sriracha mayo-side in.
3. Heat a skillet or panini press over medium heat. Spread 1 tbsp butter on the outer sides of the sandwich.
4. Cook for 3–4 minutes per side (or 5 minutes in a press) until the bread is golden and the cheese melts. Press down lightly for crispness.

The magic here? The pickles cut through the richness of the mayo and cheese, while the Sriracha adds a slow-building heat. It’s messy in the best way!

Tip: For extra crunch, lightly toast the bread before assembling.

Conclusion

With 18 mouthwatering turkey panini recipes, there’s something here for every craving and occasion! Whether you’re packing lunch, hosting friends, or just treating yourself, these sandwiches are sure to delight. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty ideas too. Happy cooking!