Smoked Turkey Grilled Cheese Sandwich (Printer view)

Smoked turkey, sharp cheddar, and cranberry spread melted on golden toasted bread for the ultimate comfort sandwich.

# 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 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 two bread slices on their unbuttered sides.
04 - Layer smoked turkey and cheddar cheese on top of the cranberry spread on both bread slices.
05 - Top each with remaining bread slices, buttered side facing outward.
06 - Heat a large skillet or griddle over medium heat.
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 melted.
08 - Remove from pan, let rest for 1 minute, then slice diagonally and serve warm.

# Expert Suggestions:

01 -
  • It takes less than 20 minutes from start to finish, and most of that is just watching the bread turn golden.
  • The cranberry and mustard spread adds a sweet-tart bite that keeps every bite interesting.
  • You probably already have everything you need in your fridge right now.
  • It's the kind of sandwich that feels like a treat but doesn't require any special skills.
02 -
  • Don't crank the heat too high or you'll burn the bread before the cheese melts, medium heat is your friend here.
  • Softened butter is non-negotiable, cold butter will tear your bread and leave you with uneven toasting.
  • Press gently with the spatula while grilling, it helps the cheese melt faster and keeps everything in contact with the pan.
03 -
  • Shred your own cheese instead of buying pre-shredded, it melts smoother and doesn't have that coating that keeps it from sticking together.
  • If your bread is on the thinner side, use less turkey and cheese or it'll be hard to flip without everything sliding out.
  • Let the sandwich rest for a full minute after grilling, it keeps the cheese from running everywhere when you slice it.
Go back