Prosciutto-Wrapped Turkey Swiss Panini
Published
Published
This prosciutto wrapped turkey Swiss panini is one of my favorite ways to turn Thanksgiving leftovers into a cozy lunch everyone loves. I like to tuck those extra turkey slices into a warm sandwich with ingredients I already have on hand. The Swiss melts beautifully, the prosciutto adds salty flavor, and the avocado makes every bite creamy. It’s melty, gooey, and satisfying in just a few minutes.
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I usually go for a light leftover turkey salad the day after Thanksgiving, but some days call for something a little heartier. A warm turkey panini just hits the spot on a crisp fall afternoon and gives those leftovers new life. I love the combo of sun-dried tomatoes, avocado, and Swiss, but it’s easy to swap in whatever you already have in the fridge. Simple, cozy, and so satisfying.
Helpful Tips & Variations
- Use quality Italian bread. Choose a sturdy bread like ciabatta or Pugliese so it holds up to the fillings and stays crisp when pressed.
- Wrap the turkey in prosciutto. Wrapping the turkey adds salty flavor and helps keep the meat moist as it warms.
- Slice the turkey properly. Aim for slices about ¼–½ inch thick so they heat through evenly without drying out.
- Preheat the panini press. A hot press (around 375°F) ensures the bread crisps up while the cheese melts perfectly.
- Press just long enough. Cook for about 5–6 minutes, until the bread is golden and the Swiss is melted and gooey.
- Don’t over-press. Close the lid gently so the fillings stay in place and the bread doesn’t flatten too much.
Prosciutto Wrapped Turkey Swiss Panini
Ingredients
- 4 slices Italian bread, such as Ciabatta or Pugliese
- butter, softened
- 3 tablespoons mayonnaise
- 2 tablespoons oil packed sun-dried tomatoes, chopped
- 4 slices Swiss cheese
- 2 slices prosciutto
- 2 slices roasted turkey breast, (between ¼-½ inch thick)
- ½ ripe avocado, thinly sliced
Instructions
- Preheat panini grill to medium-high heat (375°F). In a small bowl, combine the mayonnaise and sun-dried tomatoes.
- On one side of each slice of bread, spread with butter. On the other side, evenly spread the sun-dried tomato-mayonnaise.
- For the bottom half of each sandwich, lay a piece of Swiss cheese down.
- Wrap a slice of prosciutto around each slice of turkey breast and place it on top of the Swiss cheese.
- Add avocado, and top it off with another piece of Swiss cheese. Close the sandwich with the top half of Italian bread, butter side up.
- Place the sandwich on a greased panini grill and close the lid. Cook for 5-6 minutes until the cheese is melted.
- Serve immediately and enjoy.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Prosciutto Wrapped Turkey Swiss Panini Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat the panini press to medium-high heat, about 375°F.
Mix the spread: In a small bowl, stir together 3 tbsp mayonnaise and 2 tbsp chopped oil-packed sun-dried tomatoes until combined.
Prep the bread: Spread butter on one side of each of the 4 slices of Italian bread, then spread the sun-dried tomato mayo mixture on the other side of each slice.
Layer the cheese: On the bottom half of each sandwich (butter side down), place 1 slice of Swiss cheese from the 4 total slices.
Wrap the turkey: Wrap 1 slice prosciutto around each of the 2 slices of roasted turkey breast (¼–½ inch thick), then place the prosciutto-wrapped turkey on top of the cheese.
Add avocado: Divide the ½ ripe avocado, thinly sliced, between the two sandwiches, layering it over the turkey, then top each with the remaining slice of Swiss cheese.
Grill the panini: Close each sandwich with the remaining bread slices, butter side facing up. Place the sandwiches on a greased panini press, close the lid, and cook for 5–6 minutes, or until the bread is golden and the cheese is melted.
Serve and enjoy: Slice if desired, serve immediately, and enjoy warm.
What Else Can I Add?
- Try a different bread. Use whole-grain Italian, sourdough, or focaccia for extra flavor and texture.
- Switch up the cheese. Gruyère or fontina are great alternatives to Swiss if you want a richer, meltier bite.
- Add some greens. Slip in a handful of baby arugula after pressing for a fresh, peppery crunch.
- Use turkey in other forms. Shredded turkey works just as well, and a spoonful of cranberry sauce adds a fun Thanksgiving twist.
- Give it a kick. Spread a little Dijon mustard or chipotle mayo on the bread for extra heat and flavor.
Serving Suggestions
I love serving this panini with a simple side salad or a warm bowl of soup for a cozy fall lunch. It’s filling on its own, but I love it with tomato soup or a handful of kettle chips, which makes it feel like a little café meal at home. If I’m really leaning into the post-Thanksgiving vibe, I’ll add a spoonful of cranberry sauce on the side for dipping.
How to Store Leftovers
If you have any leftovers, wrap the panini tightly in foil and store it in the fridge for up to 1 day. For the best texture, reheat it in a panini press or skillet until the bread is crisp and the cheese melts again. I don’t recommend microwaving because it softens the bread and loses that delicious crunch.
More Delicious Thanksgiving Leftover Recipes
Our Prosciutto Wrapped Turkey Swiss Panini recipe was originally published 11/24/11. It was retested, reworked, and republished to be better than ever 11/28/25.
If you sundried tomato pesto instead of sundried tomatoes, it tastes even better :)
Looks very good. I love sandwiches
Now this is one mighty fine lookin turkey sandwich!
This looks like the perfect way to use up left over turkey!
Holy man. That sandwich is a thing of beauty. Now I suppose I need to go get a panini maker.
I wish I had leftover turkey . . . but since I don’t, I may have to buy some just to make this. And though I don’t generally loathe shopping, wild horses couldn’t drag me out on the morning of Black Friday! Yikes. No deal (for me) is worth that kind of madness.
This sounds awesome. Love the avocado and proscuitto here paired up with the leftover turkey!
These were so good, I’m almost tempted to buy a Panini grill. The operative word is “tempted!” The crunch from the bread, the melted cheese and melded flavors made this a 5-star lunch.
Aaah, thanks Mom! You show such great restraint on buying…I think Randy will get one the day after he returns home!
Ok, so I’m a lucky girl! So lucky that the chef herself made one for me! They are SO yummy! I will definitely be making these myself as well. Thanks Ame!
You’re so much fun to cook for. I thought about you and Jay the first time I made them. The panini…and the ingredients. I knew you’d love.
Oh man. I’m going to make about 40 of these. Not just because they look face-meltingly good, but because with all the leftover turkey I have, I can.
You should! That turkey ain’t going to eat itself, you know. And 40 is not unrealistic, trust me. This sandwich? Sigh…I dare you. I double dare you.
Oh yeah. Preaching to the choir. My favorite sandwich of all time is turkey, bacon, avocado, cheese, pressed and warm. Simple bliss.
Well, of course! Our taste buds were cut from the same cloth, right? But honestly, who wouldn’t love this combination…
Typically, I am not a fan of leftover turkey. This has me craving more. Loved this the day after, and hope to get more swiss and pancetta today for a second day-after day. Yummm!
Hi Lora! *waves* Wasn’t it yummy?! I’ve made it three days in row, I can’t get enough.
This looks heavenly!!! I clicked over from Joanne’s and I’m happy I did. This sandwich is making me grin at 6am. I just might brave a store to make it!
Greetings, Mary…so happy to have you here! Joanne usually makes ME smile at 6am, so I’m so glad I could pass along the favor to one of her readers :D And the sandwich? Go…go to the store now. You will not be sorry.
food shopping is the only kind of shopping I like to do on black friday. The supermarkets are EMPTY.
But I wonder. If we all hate shopping so much…who exactly is making the stores so crowded?
Love this use for those leftovers! Adding the link to my blog post today :)
Thanks, Marla! Much appreciated. And also? Your photos galleries are gorgeous!
Gosh! I don’t have avocado :(
And I have everything ready… I am still in the mood after an advanced thanksgiving celeb with a couple of friends…
I hope it will still taste ok without the avocado…
I think it would still be yummy without it…although the avocado definitely adds to the textures, flavor, and certainly color. I hope it still turned out ??
Exactly what I need after swearing I will not have a bit of turkey at least for the week…I am sure a lot of us are looking for great Turkey leftover recipes. Why haven’t I thought of a panini for the leftover from last night’s? I am gonna make this today. I can do without Black Friday, anyway! Thanks for sharing!
i want this.
Take out the avocado, and I’ll take three.