Smoked Turkey Grilled Cheese (Print Version)

Smoked turkey, sharp cheddar, and cranberry spread melted together on golden toasted bread. Ready in 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

# 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. Place buttered sides down.
03 - Spread cranberry mixture evenly on two bread slices on the unbuttered side.
04 - Layer smoked turkey and cheddar cheese on top of the cranberry spread on each slice.
05 - Top each filled slice with remaining bread slices, ensuring buttered sides face outward.
06 - Heat a large skillet or griddle over medium heat until evenly preheated.
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 from heat, let rest for 1 minute, then slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • It takes that Thanksgiving flavor combo and makes it something you can pull off on a regular Tuesday without any fuss.
  • The cranberry-mustard spread adds a layer of brightness that keeps the richness of the cheese and butter from feeling too heavy.
  • You get crispy, golden edges and gooey melted cheese in under 20 minutes, which feels like a small weekday victory.
02 -
  • Don't skip softening the butter, cold butter tears the bread and makes it impossible to get an even coat.
  • Medium heat is non-negotiable, I've torched more than one sandwich trying to speed things up on high.
  • Press gently with the spatula while grilling, it helps the layers stick together and encourages even browning without squishing out all the filling.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best crust without hotspots.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Day-old bread works even better than fresh because it's slightly drier and crisps up beautifully without getting greasy.
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