Gather all your ingredients for the Loaded Turkey Panini. Begin by heating a skillet over medium heat. Add the bacon strips and fry them until crispy, about 5-7 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat.

Take one slice of your crusty sourdough or ciabatta bread and layer on a generous amount of leftover roasted turkey. Follow with Muenster cheese, a good dollop of cranberry sauce for sweetness, and the crispy bacon. Crumble some fried sage and spread goat cheese on another slice, then place it on top to create the panini.

Preheat your panini press or a skillet over medium-high heat. If using a skillet, lightly drizzle some olive oil on the outside of the bread for extra crunch. Grill the Loaded Turkey Panini for 3-5 minutes, pressing down gently until the bread is golden brown and the cheese inside has melted.

Once your Loaded Turkey Panini is golden and crispy, remove it from the heat. Let it rest for a minute before slicing it in half to reveal the melty inside. Serve immediately while warm.