Smoked Turkey Grilled Cheese (Printable Version)

Smoked turkey, sharp cheddar, and cranberry spread melted on golden toasted bread. An easy, satisfying American classic.

# What You 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 - Combine cranberry sauce and Dijon mustard in a small bowl, mixing until well blended.
02 - Lay out all 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, dividing equally between them.
04 - Distribute smoked turkey and sharp cheddar cheese evenly over the cranberry spread on each slice.
05 - Place remaining bread slices on top with buttered sides facing outward, pressing gently to secure the layers.
06 - Heat a large skillet or griddle over medium heat until evenly warmed.
07 - Place assembled sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with spatula, until bread achieves golden brown color and cheese melts completely.
08 - Remove sandwiches from heat and allow to rest for 1 minute. Slice diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It turns holiday leftovers into something you'll crave year-round without any fuss.
  • The sweet-tart cranberry cuts through the richness in a way that feels surprisingly balanced.
  • Everything comes together in under 20 minutes, which means you can make it on a weeknight and still feel like you cooked something special.
  • It's one of those sandwiches that tastes gourmet but requires nothing more than a skillet and a little patience.
02 -
  • Don't skip softening the butter, cold butter tears the bread and leaves you with uneven browning.
  • Medium heat is your friend here, high heat will char the outside before the cheese has a chance to melt.
  • Press gently with the spatula but don't smash the sandwich flat or you'll squeeze out all the good stuff.
03 -
  • If your cranberry sauce is too chunky, pulse it a few times in a blender so it spreads more evenly.
  • Grate your own cheese instead of using pre-shredded, it melts smoother and doesn't have that weird coating.
  • Let the sandwiches rest for a full minute before cutting, it makes all the difference in how cleanly they slice.
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