Loaded Turkey & Cranberry Panini


  • 3 tbsp butter, at room temperature
  • 1/4 cup Dijon mustard
  • 12 slices sourdough bread
  • 1 large avocado, halved, pitted, peeled and thinly sliced
  • 1 1/2 cups arugula
  • 6 slices Kentucky Legend Quarter Sliced Turkey
  • 1/2 cup cranberry sauce
  • 3/4 cup crumbled goat cheese


  1. Butter outside slices of bread. Spread Dijon mustard over inside of 6 slices of bread. Top with avocado, arugula, turkey slices, cranberry sauce and goat cheese. Cap with remaining slices of bread, so butter sides face the outside.
  2. Preheat panini press according to manufacturer’s instructions. Grill sandwiches in a panini press for 3 to 5 minutes or until bread is toasted and filling is heated through.

Tip: Alternatively, pan-fry sandwich in a heavy-bottomed skillet set over medium heat, turning once, and pressing down with a spatula until bread is toasted and heated through.

Nutrition Information

Per 1 sandwich
Calories 400
Fat 15g
Saturated Fat 7g
Cholesterol 45mg
Sodium 1040mg
Carbohydrate 49g
Fiber 4g
Sugars 8g
Protein 15g
prep time
10 MIN
total time
15 MIN