This Turkey and Cranberry Grilled Cheese Sandwich is the perfect way to use those Thanksgiving leftovers. Melty cheese, turkey, and cranberry sauce plus a little Dijon to spice things up, this sandwich will be great for lunches.
What is your favorite meal to prepare with all of those yummy leftover Thanksgiving foods? Ours is this delicious Turkey and Cranberry Grilled Cheese Sandwich. It’s a great way to use up the leftover turkey, cranberry sauce, and of course homemade bread.
In addition to this sandwich, we also like to chop up the turkey and heat with leftover gravy; serve it over toasted bread for an open-faced hot turkey sandwich. Add leftover stuffing as well.
Turkey and Cranberry Grilled Cheese Sandwich
This sandwich has so many possibilities but I love the classic way to make it, though we’ve each added our favorite extras from the leftovers to use. Now, don’t get me wrong, my favorite way to enjoy a grilled cheese is still the classic way with just cheese and a bowl of tomato soup. But this turkey cranberry grilled cheese with the Dijon mustard is a close second.
I would suggest buying an extra can of cranberry sauce or freezing some homemade cranberry sauce to make this sandwich anytime of the year. Deli turkey lunch meat works well with this sandwich, too.
What kind of Cheese Goes Good with Cranberries?
Really, any kind of cheese will go well but provolone, brie, or even cheddar works very well. I’ve used gouda before with amazing taste results.
What kind of Cheese Goes with a Turkey Sandwiches?
Great options for cheese on a turkey sandwich are provolone, gouda, mozzarella, Colby jack, Monterey jack, and cheddar. You also have to make sure the cheese you’re using will melt if you’re grilling the sandwich.
Ingredients
- thick-sliced bread
- Dijon mustard
- provolone cheese
- sliced turkey (leftover turkey is great to use)
- whole berry cranberry sauce
- butter
How to Make Turkey and Cranberry Grilled Cheese Sandwiches
Step 1
Gather all of your ingredients together so that you can assemble the sandwiches easily. Over medium heat, heat a large skillet or griddle.
Step 2
This recipe will make four sandwiches. Spread Dijon mustard on 4 slices of the bread.
Step 3
Then top with two slices of provolone cheese and about a few slices of turkey. Spoon about 1 tablespoon cranberry sauce over the turkey and top with another slice of provolone and a final slice of bread.
Step 4
Spread one side of each sandwich with a generous helping of butter. Place the sandwiches with the butter side down onto the skillet. Carefully top the sandwich with butter. Cook until golden brown on the first side, about 2 minutes, and flip to brown the other side. When both sides are browned, remove the sandwiches from the skillet and serve warm.
Great tip to use if you can’t fit all four sandwiches in the skillet: Preheat the oven to 250. Line a baking sheet with foil and place a baking rack inside. Place the already grilled sandwiches on the rack and set in oven to keep warm.
Tips, Tricks, and FAQs
- I find it best to bring the ingredients to room temperature before grilling the sandwiches. This way the turkey and cranberry sauce will heat through while the bread is toasting.
- Homemade or canned cranberry sauce works well.
- Any kind of thick bread is great to use, we like to use my homemade Rosemary bread.
- If you prefer not to use Dijon, any mustard will be great on this sandwich.
- Change up the cheese to use your favorite.
- No leftover turkey? Use deli turkey meat.
Need more recipes using leftovers from turkey? Check these yummy recipes!
Turkey and Cranberry Grilled Cheese Sandwich
Ingredients
- 8 slices thick bread
- 2 tablespoons Dijon mustard
- 12 slices provolone cheese
- 12 – 16 ounces (about one pound) sliced turkey
- 1/3 – 1/2 cup whole berry cranberry sauce (homemade or canned)
- 6 tablespoons butter, softened (to spread easily)
Instructions
- Gather all of your ingredients together so that you can assemble the sandwiches easily. Over medium heat, heat a large skillet or griddle.
- This recipe will make four sandwiches. Spread Dijon mustard on 4 slices of the bread. Then top with two slices of provolone cheese and about a few slices of turkey. Spoon about 1 tablespoon cranberry sauce over the turkey and top with another slice of provolone and a final slice of bread.
- Spread one side of each sandwich with a generous helping of butter. Place the sandwiches with the butter side down onto the skillet. Carefully top the sandwich with butter. Cook until golden brown on the first side, about 2 minutes, and flip to brown the other side. When both sides are browned, remove the sandwiches from the skillet and serve warm.
- Great tip to use if you can't fit all four sandwiches in the skillet:</em></strong> Preheat the oven to 250. Line a baking sheet with foil and place a baking rack inside. Place the already grilled sandwiches on the rack and set in oven to keep warm.
Notes
Tips, Tricks, and FAQs
- I find it best to bring the ingredients to room temperature before grilling the sandwiches. This way the turkey and cranberry sauce will heat through while the bread is toasting.
- Homemade or canned cranberry sauce works well.
- Any kind of thick bread is great to use, we like to use my homemade Rosemary bread.
- If you prefer not to use Dijon, any mustard will be great on this sandwich.
- Change up the cheese to use your favorite.
- No leftover turkey? Use deli turkey meat.
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