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Turkey Cranberry Grilled Cheese Recipe
Ash Tyrrell

Turkey Cranberry Grilled Cheese Recipe

I made this turkey cranberry grilled cheese the day after a big holiday dinner, and I honestly can't stop making it. The brie turns silky, the havarti melts into a creamy blanket, and the cranberry adds a sweet-tart zing. I loved how the crunchy sourdough held it all together.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 4 slices turkey breast: Use deli-style or sliced leftover turkey cut to fit the bread.
  • 4 slices cranberry sauce: Canned jellied sauce slices cleanly and won't leak out.
  • 2 slices havarti cheese: Its mild buttery melt helps the sandwich hold together.
  • ½ wheel brie rind removed: Slice it thin, and trim the rind so every bite stays creamy.
  • 4 slices thick-cut bread sourdough: Thick slices stay crisp and won't turn soggy.
  • 2 tablespoons olive oil: Brush it on the outside for an even golden crust.

Method
 

  1. Take the rind off the brie, then slice it into thin, even pieces. Cut your turkey so it fits the bread without hanging over the edges. Open the cranberry sauce and slice it into four neat rounds.
  2. Lay out two slices of thick sourdough on your cutting board. Spread the brie over each slice as evenly as you can. I press it down gently so it reaches the corners and every bite gets cheese.ti
  3. Stack two slices of turkey on each brie-covered slice. Add two cranberry slices, then top with one slice of havarti. Close each sandwich with the remaining bread slices.
  4. Brush the top slice of each sandwich with olive oil. A thin, even coat gives you that deep golden crust. Skip the heavy pour, because too much oil makes the bread greasy.
  5. Place the sandwiches oil-side down on a hot grill. Brush oil on the new top slice, close the lid, and cook for 3 to 4 minutes. Watch closely, because the bread can burn fast.
  6. Carefully flip each sandwich and cook for another 1 to 2 minutes. You want the bread crisp and the cheese fully melted. Take them off the heat as soon as they look golden.
  7. Let the sandwiches cool for a few minutes so the cheese sets a little. Then cut each one in half with a sharp knife. Serve right away while the center is still melty.
  8. No grill? Heat a lightly greased skillet over medium-low heat and butter the outside of each slice. Cook 3 to 4 minutes on the first side, flip once, and cook 2 to 3 minutes more. I like this version when I want a buttery, diner-style crust.

Notes

  • I always use thick-cut sourdough. Thin bread gets soggy fast and can't carry the cranberry.
  • I trim the brie rind completely. It melts smoother, and every bite tastes creamy.
  • I slice the cranberry sauce cold, straight from the can. It holds its shape much better.
  • I keep the heat at medium or lower. High heat burns the bread before the cheese melts.
  • I let the sandwich rest for two or three minutes. That small wait keeps the filling from sliding out.
  • I pat the turkey dry with a paper towel. Extra moisture can make the bread limp.
  • I let the brie sit out for ten minutes first. Softer brie spreads easily and doesn't tear the bread.
  • I compare this to the popular NYT cranberry grilled cheese style, but I keep mine simpler. Fewer steps means less stress.