Smoked Turkey Grilled Cheese (Printable)

Smoked turkey, sharp cheddar, and cranberry spread melted on toasted bread. A savory-sweet sandwich classic.

# What You Need:

→ Sandwich

01 - 4 slices hearty sandwich bread, sourdough or whole wheat
02 - 4 ounces smoked turkey breast, thinly sliced
03 - 4 ounces sharp cheddar cheese, sliced or shredded

→ Cranberry Spread

04 - 3 tablespoons cranberry sauce, whole berry or jellied
05 - 1 teaspoon Dijon mustard

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Combine cranberry sauce and Dijon mustard in a small bowl, mixing until evenly blended.
02 - Lay out all bread slices and spread a thin layer of butter on one side of each slice. Place the buttered sides down on a clean work surface.
03 - Evenly distribute the cranberry spread on the unbuttered side of two bread slices.
04 - Place smoked turkey slices and cheddar cheese on top of the cranberry spread on each prepared slice.
05 - Top each filled slice with a remaining bread slice, ensuring the buttered side faces outward.
06 - Heat a large skillet or griddle over medium heat until evenly warmed.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
08 - Remove sandwiches from the pan and let rest for 1 minute. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • It turns leftover holiday turkey into something you actually crave instead of tolerate.
  • The cranberry mustard spread does all the flavor work so you dont have to think too hard.
  • You get that crispy butter crust and gooey center in under ten minutes.
  • It tastes fancy enough for company but easy enough for a Tuesday lunch alone.
02 -
  • Softened butter is the only way to get even browning without tearing the bread when you spread it.
  • Medium heat is non negotiable because high heat will char the outside while leaving the cheese cold and firm in the middle.
  • Pressing gently with the spatula helps the cheese melt faster and creates better contact with the pan for crispness.
03 -
  • Shredded cheese melts faster and more evenly than sliced, especially if your heat runs a little cool.
  • A cast iron skillet holds heat better than nonstick and gives you the crispiest crust without any fuss.
  • If the bread is browning too fast, lower the heat and cover the pan with a lid for a minute to help the cheese along.
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