Enjoy the ideal blend of savory and sweet with this Turkey, Pear, and Brie Panini. Easy to make, with creamy brie, juicy pear, and tender turkey in every bite!

The cross sections of two turkey, pear and brie paninis stacked on top of one another.

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When it comes to creating the perfect panini, the combination of flavors and textures is key, and this turkey, pear, and brie panini hits all the right notes.

This panini is a mix of complimentary flavors, with thinly sliced turkey as the base, slices of ripe pear, tangy fig jam and creamy brie melted perfectly between toasty, crunchy bread.

What makes this turkey, pear and brie panini truly special is the balance of simplicity and flavor. With just a few high-quality ingredients, you can elevate an everyday sandwich into something that feels gourmet.

This panini easy to prepare and comes together in minutes. Serve it with one of the sides below, and you have a complete meal that’s both easy and satisfying.

What to Serve with Turkey, Pear and Brie Panini

You can’t go wrong with a crunchy side dish like my Air Fryer Zucchini Fries.

Or do a sandwich/salad combo and pair with this Autumn Harvest Salad. Or perhaps a sandwich/soup combo with this Sweet Potato Chowder or Roasted Tomato Soup.

Ingredients

Bread: use a crusty sandwich loaf such as sourdough or Italian.
Turkey: I used low sodium deli turkey but you can also use rotisserie or leftover turkey.
Brie: cut into 1/4 inch slices. And yes, you can eat the rind!
Pear: barlett pears are my favorite
Fig jam: you can find fig jam in the jelly aisle or with the speciality cheeses in the grocery store.
Butter: to spread onto the outside of the bread to get a nice golden and crispy exterior.

Equipment

Panini press or large frying pan
Cutting board
Bread knife

Instructions

Preheat the panini press to high heat or frying pan over medium heat.

Spread fig jam on both slices of bread. Add the turkey, then sliced pears and finally the sliced brie.

Close the sandwich and bread butter evenly over both sides of the sandwich.

Panini press: place the sandwich on the panini press, press the lid closed and cook for 5-7 minutes, or until the brie has melted and the outside of the panini is golden brown and crispy.

Frying pan: add the sandwich to the pan and cook for 3-4 minutes on one side. Before flipping, press the sandwich down with a spatula. Flip the panini and cook for another 2-3 minutes, or until both sides of the panini are golden brown and crispy.

Allow the panini to cool for a few minutes on a cutting board before cutting and enjoying.

Two paninis on a panini press after toasting.

Substitutions and Variations

Turkey: use rotisserie turkey or leftover turkey. This is a great panini to make after Thanksgiving!
Fig jam: any jam would be delicious in this panini, but my favorite alternatives are black current or blueberry jam.
Variations: Some other ingredients I like to add to this panini include caramelized onions, bacon or turkey bacon, spinach and instead of fig jam, I sometimes like to use cranberry mayo instead.

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A turkey, pear and brie panini cut in half on a plate with another panini in the background on a cutting board.

If you make this turkey, pear and brie panini, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!

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