Trim and discard rind from Brie. Cut Brie into 1/2-inch-thick slices. Layer 4 bread slices evenly with turkey, basil leaves, strawberries, and Brie.
Spread 1 1/2 tsp. pepper jelly on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of Brie. Brush sandwiches with melted butter.
Cook sandwiches, in batches, in a preheated panini press 2 to 3 minutes or until golden brown. Garnish, if desired.
Note: For testing purposes only, we used Braswell's Red Pepper Jelly. To prepare sandwiches without a panini press, cook in a preheated grill pan over medium-high heat 2 to 3 minutes on each side or until golden.
My family LOVED these sandwiches! I made a few changes. I left out the basil; didn't have it. Instead of using sliced turkey, I pounded out fresh turkey cutlets so they were thin and then battered them in Italian seasoned Panko crumbs and fried them with a little olive oil. This added about 30 minutes to the prep/cook time, but well worth it. I also didn't have a panini press, so I made them like I would a grilled cheese sandwich. I melted butter in a skillet on the stove and fried the sandwiches a few minutes on each side until the cheese melted. Delicious and satisfying!