Turkey and Cranberry Sandwich
This Turkey Cranberry Sandwich blends tender leftover turkey with tangy cranberry sauce and sharp cheddar cheese, all grilled between buttered bread for a golden, melty finish. Ready in just 15 minutes, it’s a perfect quick lunch or light dinner that’s both comforting and protein-packed.
Equipment
- 1 × 12" Deep Nonstick Fry Pan
- 1 × Lid (fits fry pan)
- 1 × Butter Knife or Spreader
- Measuring cups and spoons
Ingredients
- 4 slices of your favorite bread brioche, honey wheat, or sturdy white
- 4 slices sharp cheddar cheese
- ¼ cup cranberry sauce homemade or store-bought
- 2 tablespoons salted butter softened to room temperature
- ½ pound cooked turkey thinly sliced or shredded
Instructions
- Prepare the Sandwich Base: Start by placing one slice of cheddar cheese onto a slice of bread. This cheese layer will help keep the bread from getting soggy once you add the cranberry sauce.
- Add Cranberry and Turkey Layers: Spread a generous 2 tablespoons of cranberry sauce evenly over the cheese. Then, layer on about half a pound of leftover roasted turkey, spreading it out so every bite has plenty of savory flavor.
- Top and Close the Sandwich: Add a second slice of cheddar cheese on top of the turkey, then cover everything with another slice of bread, creating a neat sandwich ready for grilling.
- Butter the Bread Outside: Using about half a tablespoon of softened butter, spread it evenly on the outer side of the top slice of bread. Carefully place the sandwich butter-side down onto a large nonstick skillet or frying pan.
- Butter the Remaining Side: Butter the outer side of the remaining slice of bread with the remaining half tablespoon of butter. Repeat the assembly steps to create a second sandwich and place it alongside the first in the pan.
- Grill with Lid Covered: Turn your stove to medium-low heat and cover the skillet with a lid. This trapped heat will help the cheese melt and warm the turkey while the bread crisps up. Cook for about 4 to 5 minutes until the bottom bread turns a beautiful golden brown.
- Flip and Finish Grilling: Carefully flip each sandwich, reduce heat slightly to low, and continue cooking another 4 to 5 minutes. The second side should also be golden and the cheese fully melted inside.
- Serve Warm: Once both sides are crispy and cheese is melted, remove the sandwiches from the pan. Serve immediately to enjoy the perfect balance of melty cheese, juicy turkey, and sweet-tart cranberry flavors.
Notes
- Bread Selection: Use a hearty bread that holds up well when buttered and grilled. Brioche, honey wheat, or thick white bread work best. Leftover dinner rolls can also be pressed into service for a fun twist. For gluten-free options, choose your favorite gluten-free bread.
- Cheese Variations: While sharp cheddar is a classic choice here, feel free to swap in Swiss, Gouda, provolone, or Colby jack based on your preference. Each will add a unique flavor profile.
- Cranberry Sauce: Homemade cranberry sauce gives the freshest flavor, but store-bought varieties (canned or jarred) are a convenient alternative that works well.
- Butter: Salted butter is preferred to add a bit of savory depth to the grilled crust, but unsalted can be substituted if needed—just be sure to season the turkey or bread a little more. Always use softened butter for easy spreading.
- Leftover Turkey: This recipe shines best with cooked turkey leftovers from a roast or deli slices. If you don’t have turkey, chicken breast works as a suitable alternative.
- Storage and Reheating: Store any leftover sandwiches in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness or use a microwave if pressed for time, though the bread won’t stay as crispy.
