Smoked Turkey Grilled Cheese (Printable Version)

Savory smoked turkey, sharp cheddar, and cranberry spread melted on golden toasted bread in just 18 minutes.

# What You'll Need:

→ Sandwich

01 - 4 slices hearty sandwich bread, sourdough or whole wheat
02 - 4 oz smoked turkey breast, thinly sliced
03 - 4 oz 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

# Step-by-Step Directions:

01 - In a small bowl, combine cranberry sauce and Dijon mustard, mixing until evenly blended.
02 - Lay out bread slices and spread a thin layer of butter on one side of each slice, placing buttered sides down.
03 - Spread cranberry mixture evenly on two bread slices on their unbuttered sides.
04 - Top cranberry-spread bread with smoked turkey slices and cheddar cheese.
05 - Place remaining bread slices on top with buttered sides facing outward.
06 - Heat a large skillet or griddle over medium heat until ready for grilling.
07 - Place sandwiches in skillet and cook 3 to 4 minutes per side, applying gentle pressure, until bread achieves golden brown color and cheese melts completely.
08 - Remove from pan, allow 1 minute resting time, slice diagonally, and serve while warm.

# Expert Advice:

01 -
  • It turns Thanksgiving leftovers into something you actually crave instead of tolerate.
  • The cranberry and Dijon combo cuts through the richness of the cheese in a way that feels balanced, not heavy.
  • You can make it any time of year without waiting for a holiday because deli turkey works just as well.
  • It cooks in under 10 minutes and dirties exactly one pan.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Pressing the sandwich gently with the spatula helps the layers stick together and speeds up the melting.
  • Let the sandwich rest for a full minute after cooking or the cheese will slide out when you cut it.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives you the crispiest crust.
  • If youre making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Always butter the bread, not the pan, for better coverage and less mess.
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