Pin it The smell of butter browning in the pan always makes me think of lazy Sundays when I don't want anything complicated but still crave something that feels indulgent. One afternoon, I had leftover smoked turkey from the deli and a jar of cranberry sauce I'd been meaning to use, and I thought, why not combine them into a grilled cheese? The first bite was revelatory: smoky, tangy, creamy, and crisp all at once. I've been making it ever since, especially when I need comfort food that doesn't take all day.
I made this for my brother once when he stopped by unexpectedly, hungry and impatient. He's the type who usually reaches for cold pizza, but he ate both halves of his sandwich without saying a word, then asked if I had more bread. That's when I knew this recipe was a keeper. It's become my go to whenever someone needs feeding fast and I want to impress them just a little bit.
Ingredients
- Hearty sandwich bread: Sourdough holds up beautifully to the butter and doesn't get soggy, while whole wheat adds a nutty depth that complements the turkey.
- Smoked turkey breast: The smokiness is key here, it gives the sandwich a savory backbone that plain turkey just can't match.
- Sharp cheddar cheese: Sharp cheddar melts into creamy pools and has enough tang to stand up to the cranberry spread without disappearing.
- Cranberry sauce: Whether you use whole berry or jellied, it brings a sweet tart contrast that makes every bite interesting.
- Dijon mustard: Just a teaspoon cuts the sweetness and adds a subtle kick that ties everything together.
- Unsalted butter: Softened butter spreads easily and creates that golden, crispy crust we're after.
Instructions
- Make the Cranberry Spread:
- In a small bowl, stir together the cranberry sauce and Dijon mustard until they're fully combined. This little mix is what makes the sandwich sing.
- Butter the Bread:
- Lay out your four slices of bread and spread softened butter on one side of each slice, then flip them so the buttered sides are down. This ensures a perfectly crisp exterior.
- Assemble the Layers:
- Spread the cranberry mustard mixture evenly on the unbuttered side of two slices, then layer on the smoked turkey and cheddar cheese. Top each with the remaining bread slices, buttered side facing out.
- Heat the Skillet:
- Place a large skillet or griddle over medium heat and let it warm up for a minute or two. You want it hot enough to toast the bread but not so hot that it burns before the cheese melts.
- Grill the Sandwiches:
- Set the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread turns golden brown and the cheese is melted and gooey. Let them rest for a minute before slicing so the cheese doesn't all run out.
Pin it There was a rainy evening when I made this for dinner and served it with a bowl of tomato soup, and it felt like the kind of meal that wraps you up in warmth. My partner looked up from his plate and said it reminded him of Thanksgiving leftovers, but better. That's the magic of this sandwich: it takes familiar flavors and reimagines them into something new and comforting.
Choosing Your Bread
I've tried this sandwich on everything from white sandwich bread to thick cut sourdough, and the bread really does make a difference. Sourdough brings a slight tang that echoes the cranberry spread, while whole wheat adds earthiness that balances the richness. Avoid anything too soft or it'll get soggy under the weight of the fillings. A sturdy, slightly chewy loaf is ideal.
Swapping the Cheese
Sharp cheddar is my go to, but I've made this with Swiss when I wanted something milder and Gruyère when I felt like splurging. Smoked Gouda is another favorite because it doubles down on the smoky flavor from the turkey. The key is using a cheese that melts well and has enough character to hold its own against the cranberry spread.
Serving Suggestions
This sandwich is hearty enough to be a meal on its own, but it pairs beautifully with a simple green salad dressed in vinaigrette or a handful of sweet potato fries on the side. If you're feeling fancy, a small bowl of tomato soup for dipping takes it over the top. I've also served it with pickles and kettle chips for a casual lunch that feels just right.
- Try adding a handful of fresh arugula or baby spinach for a peppery crunch.
- A drizzle of honey over the cranberry spread adds an extra layer of sweetness.
- Leftover sandwich reheats surprisingly well in a dry skillet over low heat.
Pin it This sandwich has become one of those recipes I turn to when I need something satisfying without much effort. It's proof that simple ingredients, when layered thoughtfully, can create something truly delicious.
Recipe FAQ
- → Can I prepare the cranberry spread ahead of time?
Yes, mix the cranberry sauce and Dijon mustard up to 2 days ahead. Store in an airtight container in the refrigerator and bring to room temperature before assembling.
- → What bread works best for this sandwich?
Hearty breads like sourdough, whole wheat, or brioche work wonderfully. Avoid thin sliced bread as it may tear. The bread should be sturdy enough to hold the fillings without becoming soggy.
- → How do I prevent the cheese from leaking out?
Place cheese slices between the turkey and bread rather than directly touching the cranberry spread. This acts as a barrier and helps contain the filling while cooking.
- → What cheese alternatives pair well with smoked turkey?
Swiss, Gruyère, Gouda, and Emmental are excellent substitutes. Smoked Gouda adds extra depth, while Swiss offers a milder, nuttier flavor that complements the cranberry spread beautifully.
- → Can I add vegetables to this sandwich?
Absolutely. Baby spinach, arugula, thinly sliced apple, or caramelized onions enhance the flavors. Add raw vegetables on the side of cheese to prevent excess moisture that could soften the bread.
- → What temperature should the skillet be?
Medium heat is ideal. Too high risks burning the bread exterior before the cheese melts inside. Medium heat ensures even browning and proper melting in about 3-4 minutes per side.