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Turkey and Fig Panini set on parchment paper on a cutting board | Zestful Kitchen

Turkey and Fig Panini

  • Author: Lauren Grant of Zestful Kitchen
  • Yield: 4 sandwiches 1x


The perfect fall panini! This 5-ingredient sandwich, made with brie, fig preserves, and arugula is just what you need on a busy, chilly weeknight.



8 slices sourdough bread

1 (8-ounce) round Brie cheese

4 tablespoons fig preserves

¾ pound sliced peppered deli turkey

4 ounces arugula

Nonstick cooking spray


Heat a panini press or 12-inch skillet over medium-high heat.

Gently remove top and bottom rind of the Brie cheese (if desired), using a paring knife. Cut into ¼ inch slices.

Spread one tablespoon of jam on each of four bread slices, followed by 3-4 slices of turkey, 4-5 slices of brie, a handful of arugula and remaining slices of bread.

Coat panini press or pan with olive oil spray and place 2 sandwiches on hot surface.

If using a pan, cook for 4 minutes or until golden brown, flip and continue to cook for an additional 4 minutes.

Repeat with two remaining sandwiches.

Cut sandwiches in half and serve.

Wrap in parchment paper for a picnic.

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