Save to Pinterest My neighbor brought me leftover Thanksgiving turkey one November afternoon, and I stood at the counter trying to figure out what to do with it besides another plate of reheated sides. I spotted cranberry sauce in the fridge and a block of sharp cheddar, and something clicked. That sandwich became my quiet victory that day, the kind of meal that tastes better than it has any right to. Now I make it year-round, not just with holiday leftovers.
I made this for my brother once when he stopped by unannounced, and he ate both sandwiches before I could sit down. He called it comfort food with a twist, which is probably the best description I have heard. It is the kind of thing that surprises people because it sounds simple but tastes layered. I have served it to kids, picky eaters, and people who claim they do not like cranberry sauce, and it wins them over every time.
Ingredients
- Hearty sandwich bread: Sourdough holds up to the butter and press without getting soggy, and whole wheat adds a nutty backdrop that works with the turkey.
- Smoked turkey breast: The smokiness is what makes this more than just another grilled cheese, so do not skip it for plain deli turkey if you can help it.
- Sharp cheddar cheese: Sharp cheddar has the tang to stand up to the cranberry, but you can go milder if that is what you like.
- Cranberry sauce: Whole berry gives you texture, jellied gives you smoothness, both work, just use what you have left from the holidays or grab a can.
- Dijon mustard: Just a teaspoon cuts the sweetness and adds a little bite that pulls everything together.
- Unsalted butter: Softened butter spreads easier and gives you that even golden crust without tearing the bread.
Instructions
- Make the cranberry spread:
- Stir together the cranberry sauce and Dijon mustard in a small bowl until combined. It should look like a thick, spoonable jam.
- Butter the bread:
- Lay out all four slices and spread softened butter on one side of each. Flip them so the buttered side is down on your work surface.
- Build the sandwiches:
- Spread the cranberry mustard mixture on the unbuttered side of two slices. Layer the smoked turkey and cheddar on top, then cap with the remaining bread slices, buttered side facing out.
- Heat the skillet:
- Set a large skillet or griddle over medium heat and let it warm up for a minute or two. You want it hot enough to toast but not so hot that the bread burns before the cheese melts.
- Grill the sandwiches:
- Place both sandwiches in the skillet and cook for 3 to 4 minutes on the first side, pressing gently with a spatula. Flip carefully and cook another 3 to 4 minutes until the cheese is fully melted and the bread is crisp and golden.
- Rest and serve:
- Remove from heat and let the sandwiches sit for a minute before slicing. This keeps the cheese from running out all over the plate.
Save to Pinterest One rainy afternoon I made this for myself and sat by the window with a cup of soup, and it felt like the kind of meal that makes a gray day better. There is something about the way the cranberry and smoke and sharpness come together that feels both familiar and a little special. It is not fancy, but it is the kind of thing I crave when I want something warm and satisfying without a lot of fuss.
What to Serve It With
I like pairing this with a simple green salad dressed with olive oil and lemon, or a handful of kettle chips if I am being honest. Tomato soup is the obvious choice and it works, but I have also served it with roasted sweet potato wedges and that was a hit. Keep the sides light since the sandwich itself is rich and filling.
How to Store and Reheat
Grilled cheese is always best fresh, but if you have leftovers, wrap them in foil and refrigerate for up to two days. Reheat in a skillet over low heat to crisp the bread back up, the microwave will make it soggy. You can also freeze the assembled but uncooked sandwiches wrapped tight, then grill them straight from frozen, adding a couple extra minutes per side.
Ways to Switch It Up
I have made this with Swiss cheese when I was out of cheddar and it was great, milder but still melty and good. Smoked Gouda is another favorite if you want to lean into the smoky flavor even more. Some people like to add a handful of arugula or spinach right before the top slice goes on, and that adds a peppery freshness that balances the richness.
- Try whole grain mustard instead of Dijon for more texture in the spread.
- Use leftover rotisserie chicken if you do not have smoked turkey.
- A drizzle of honey over the cranberry spread makes it a little sweeter and more dessert like.
Save to Pinterest This sandwich has become one of those things I make without thinking, the kind of recipe that does not need a special occasion. It just works, and it makes lunch feel a little less ordinary.
Recipe Q&A
- → Can I prepare the cranberry spread ahead of time?
Yes, mix the cranberry sauce and Dijon mustard in advance and store in an airtight container in the refrigerator for up to 3 days. This makes assembly even faster on the day you cook.
- → What bread works best for this sandwich?
Hearty breads like sourdough, whole wheat, or thick-cut white bread work best. They hold up well to buttering and grilling without becoming soggy. Avoid thin sliced bread, which may tear during cooking.
- → How do I prevent the cheese from leaking out?
Don't overfill the sandwich, and make sure to press gently with your spatula while cooking. Placing the cheese between the turkey and bread also helps contain it. Cook over medium heat rather than high heat for better melting control.
- → Can I substitute the cranberry sauce?
Absolutely. Try apple sauce, fig jam, or even peach preserves for different flavor profiles. You could also use a balsamic glaze for a more sophisticated taste. Adjust the Dijon mustard quantity based on your chosen spread.
- → What cheeses pair well with smoked turkey?
Swiss, Gruyère, Gouda, or Fontina are excellent alternatives to sharp cheddar. Each brings unique flavor notes—Gouda adds smokiness, Swiss brings nuttiness, and Gruyère offers earthiness. Avoid soft cheeses that may not melt evenly.
- → How should I serve this sandwich?
Serve warm immediately after cooking while the cheese is still melted. Pair with light sides like green salad, sweet potato fries, or soup. A simple green salad with vinaigrette complements the sweet cranberry and savory turkey nicely.