Smoked Turkey Grilled Cheese (Printable)

A savory grilled sandwich featuring smoked turkey, sharp cheddar, and cranberry spread on golden toasted bread.

# 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 tbsp cranberry sauce, whole berry or jellied
05 - 1 tsp Dijon mustard

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# Step-by-step Directions:

01 - In a small bowl, combine cranberry sauce and Dijon mustard, stirring until evenly 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 the cranberry mixture evenly on the unbuttered side of two bread slices.
04 - Arrange smoked turkey slices followed by cheddar cheese on top of the cranberry spread.
05 - Top each assembled sandwich with remaining bread slices, ensuring buttered sides face outward.
06 - Heat a large skillet or griddle over medium heat until uniformly warm.
07 - Place sandwiches in 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 pan, rest for 1 minute, then slice diagonally and serve immediately.

# Expert Advice:

01 -
  • It takes ordinary grilled cheese into something unexpectedly elegant without any extra effort.
  • The cranberry mustard spread adds brightness that cuts through the richness of melted cheese.
  • You can make it any time of year, not just with holiday leftovers.
  • It cooks fast enough for lunch but feels special enough for a cozy dinner.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so medium heat and patience are your friends.
  • Pressing gently with the spatula helps the layers meld together, but do not smash it flat or you will squeeze out all the good stuff.
  • Let the butter come to room temperature before spreading, cold butter tears the bread and makes everything harder than it needs to be.
03 -
  • Use day-old bread if you have it, it holds up better to the moisture and gets crispier on the outside.
  • If you are making more than two sandwiches, keep the finished ones warm in a low oven while you finish the rest.
  • For extra flavor, brush the outside of the bread with garlic butter instead of plain butter before grilling.
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