Smoked Turkey Grilled Cheese Sandwich (Printable)

Smoked turkey and sharp cheddar paired with cranberry spread, grilled until golden and melty.

# 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 tbsp cranberry sauce, whole berry or jellied
05 - 1 tsp Dijon mustard

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# How to Make It:

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

# Expert Advice:

01 -
  • It turns Thanksgiving leftovers into something you'll crave year-round without feeling like reheated dinner.
  • The cranberry mustard spread adds a bright tangy sweetness that cuts through the richness of melted cheese.
  • It comes together in under 20 minutes with ingredients you probably already have on hand.
  • The crispy buttery crust and gooey center hit that perfect grilled cheese comfort spot every time.
02 -
  • Don't skip softening the butter, cold butter tears the bread and leaves uneven coverage that leads to patchy browning.
  • Medium heat is your friend here, too high and you'll burn the outside before the cheese melts, leaving you with a disappointing crunch and cold center.
  • Press gently with the spatula while grilling to encourage contact and even melting, but don't smash it flat or you'll squeeze out all the filling.
03 -
  • Use a lid or basting cover over the skillet for the first couple minutes to trap heat and help the cheese melt faster without burning the bread.
  • If making multiple sandwiches, keep finished ones warm in a low oven while you cook the rest so everyone eats together.
  • Leftover cranberry spread keeps in the fridge for a week and is fantastic on turkey wraps or stirred into cream cheese for a quick bagel topping.
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