Smoked Turkey Grilled Cheese (Printable Version)

Smoked turkey and sharp cheddar with cranberry spread on toasted bread. A savory-sweet sandwich ready in 18 minutes.

# Ingredient List:

→ 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It takes the nostalgic flavors of a holiday meal and compresses them into a quick, craveable sandwich that works any day of the year.
  • The cranberry and mustard spread cuts through the richness of the cheese and adds a sweet tang that makes every bite interesting.
  • It comes together in under 20 minutes and requires nothing fancy, just a hot pan and decent bread.
02 -
  • Don't rush the heat, medium is the magic zone where bread toasts evenly and cheese melts without burning the outside.
  • Softened butter is essential, cold butter tears the bread and doesn't spread evenly, leading to uneven browning and frustration.
  • Let the sandwich rest for a full minute after cooking or the cheese will slide out the sides when you cut it.
03 -
  • Press gently with the spatula while grilling to help the sandwich compress and the cheese melt evenly, but don't smash it flat or you'll squeeze out all the filling.
  • If the bread is browning too fast and the cheese isn't melting, lower the heat and cover the skillet with a lid for 30 seconds to trap the heat.
  • Make extra cranberry spread and keep it in the fridge, it's great on turkey sandwiches, stirred into yogurt, or spread on toast.
Go Back