This Turkey and Brie Sandwich is a comforting yet luxurious lunch featuring tender roasted turkey, creamy melted Brie, and sweet-tart cranberry sauce hugged by golden, buttery bread. It’s perfect for turning an ordinary day into something special with minimal effort. The combination of savory, rich, and bright flavors makes this sandwich a standout.
Craving a delicious Turkey and Brie Sandwich? You've come to the right spot! From Savory Combo Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Turkey and Brie Sandwich
- Flavor & texture symphony: Savory turkey, creamy Brie, and sweet-tart cranberry unite in one glorious bite.
- Fancy yet simple: Looks impressive but comes together with just a few quality ingredients.
- Incredibly versatile: Works with leftover turkey, rotisserie chicken, or deli slices.
- Warm, toasty crunch: Pressed bread creates a crisp shell with a soft, melty interior.
Ingredients & Tools
- 4 slices of good quality bread, such as sourdough or ciabatta
- 200 g sliced roasted turkey breast
- 150 g Brie cheese, rind on or off based on your preference, sliced
- 4 tablespoons cranberry sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- A handful of fresh arugula or spinach
- 2 tablespoons butter, softened
Tools: A panini press, grill pan, or a simple skillet and a heavy pan for pressing.
Notes: Use sturdy, crusty bread to hold up to heat and fillings. Brie rind adds earthy flavor but can be removed if preferred.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes
Before You Start: Tips & Ingredient Notes
- Bread is your foundation. A sturdy, thick-sliced bread like sourdough or a rustic ciabatta is non-negotiable. It won’t get soggy from the cranberry sauce and will achieve that perfect, shatteringly crisp exterior when grilled.
- To rind or not to rind? The white rind on Brie is completely edible and has a mild, mushroomy flavor. If you love Brie, keep it on! If you’re new to it or find it a bit strong, you can easily slice it off—the cheese will still be wonderfully melty.
- Bring your cheese to room temperature. Let the Brie sit out for 15-20 minutes before you assemble the sandwich. This little step helps it melt evenly and luxuriously, rather than staying in a firm, cold chunk in the center.
- Cranberry sauce consistency matters. If your cranberry sauce is very thick and chunky, give it a quick stir to loosen it up. If it’s too runny, it might make the bread soggy, so a thicker, jam-like consistency is ideal for easy spreading.
How to Make Turkey and Brie Sandwich
Step 1: First, let’s get our spreads ready. In a small bowl, mix together the mayonnaise and Dijon mustard. This creates a simple, tangy sauce that adds a lovely depth and helps keep the bread from getting soggy from the turkey. Now, take your slices of bread and spread the mayo-mustard mixture evenly on one side of each slice. This will be the *inside* of your sandwich, creating a flavorful barrier.
Step 2: Time to build! On the mayo-mustard side of two bread slices, spread a generous layer of cranberry sauce. You’ll want about two tablespoons per sandwich—enough to get that sweet and tart flavor in every single bite. Now, layer on the sliced turkey breast, folding it so it sits evenly. Top the turkey with your slices of Brie cheese, distributing them so you get melty pockets throughout.
Step 3: Add your greens. Place a small handful of arugula or spinach on top of the Brie. The peppery bite of arugula is fantastic here, but baby spinach works just as well if you prefer something milder. Now, top each sandwich with the remaining slices of bread, mayo-mustard side facing down, pressing gently to secure everything together.
Step 4: It’s toasting time! Spread the softened butter evenly on the *outside* of both slices of bread for each sandwich. This is the secret to that gorgeous, golden-brown, crispy crust. Preheat your panini press, grill pan, or skillet over medium heat. If you’re using a skillet, you’ll want to press the sandwich down with a spatula or another heavy pan.
Step 5: Carefully place your assembled sandwich onto the hot cooking surface. If using a panini press, close the lid and cook for 4-5 minutes, until the bread is marked and crisp and the cheese is visibly melting out the sides. In a skillet, cook for 3-4 minutes per side, pressing down firmly, until both sides are deeply golden brown.
Step 6: The final step is all about patience—let it rest! Transfer your beautifully grilled sandwich to a cutting board and let it sit for just a minute before slicing it diagonally. This brief rest allows the molten cheese and other fillings to settle slightly, so when you cut into it, you get a clean slice and all the goodness stays inside the sandwich where it belongs.
Storage & Freshness Guide
- Fridge: Store assembled but uncooked sandwiches wrapped tightly in plastic wrap for up to 4-5 hours.
- Freezer: Not recommended due to bread sogginess from cranberry sauce and texture changes.
- Reviving: Reheat cooked sandwich in a skillet over medium-low heat until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the rich, decadent sandwich, cleansing the palate beautifully between bites.
- A cup of roasted tomato soup — This is the ultimate comfort duo. The sweet, tangy soup is a classic partner that you can dip your sandwich into for the ultimate cozy experience.
- Crispy sweet potato fries — Their slight sweetness echoes the cranberry in the sandwich, and their crispy texture adds another fun element to your plate.
Drinks
- A dry, sparkling cider — The bubbles and apple notes cut through the richness of the Brie perfectly and complement the turkey and cranberry flavors wonderfully.
- A light-bodied Pinot Noir — This red wine has enough acidity to stand up to the dish without overpowering it, and its earthy notes pair beautifully with the Brie rind.
- Iced tea with a lemon wedge — A non-alcoholic option that’s refreshing and tart, helping to balance the savory and creamy elements of the meal.
Something Sweet
- A small, warm apple tart — It continues the fruit theme in a delightful way, and the flaky pastry feels like a natural, elegant progression after the sandwich.
- Dark chocolate espresso beans — Just a few of these offer a bitter, crunchy finish that contrasts with the sandwich’s creaminess and resets your palate completely.
- Lemon sorbet — Incredibly bright and cleansing, this is the perfect palate-cleansing dessert that feels light and refreshing after a satisfying sandwich.
Top Mistakes to Avoid
- Overloading the sandwich. It’s tempting to pile on the turkey and cheese, but too much filling can prevent the bread from sealing properly and lead to a messy, difficult-to-eat sandwich where everything squishes out the sides.
- Using bread that’s too thin or soft. Flimsy bread will become soggy from the cranberry sauce and won’t hold up to the pressing, resulting in a sad, collapsed sandwich. Sturdy bread is your best friend here.
- Cooking on too high a heat. If your heat is too high, the outside of the bread will burn long before the Brie has a chance to melt properly into gooey perfection. Medium heat is the sweet spot.
- Not letting the sandwich rest after cooking. I know it’s hard to wait, but slicing into it immediately will cause all the hot, melted cheese and other fillings to gush out. A one-minute rest makes all the difference.
Expert Tips
- Tip: Add a layer of something crunchy. A few slices of a crisp apple or a thin layer of crispy fried onions inside the sandwich adds a wonderful textural surprise that plays beautifully against the soft turkey and melted Brie.
- Tip: Infuse your butter. For a next-level flavor, mix a pinch of garlic powder or some finely chopped fresh herbs like thyme into the softened butter before spreading it on the bread. It toasts up with an incredible aroma and taste.
- Tip: Make it a melt with a twist. If you want to ensure maximum meltiness, you can shred the Brie instead of slicing it. It will distribute more evenly and create a seamless layer of creamy cheese throughout the sandwich.
- Tip: Use your oven for a crowd. If you’re making several sandwiches at once for a gathering, you can assemble them (without buttering the outside yet), then bake on a sheet pan at 200°C (400°F) for about 10 minutes, flipping halfway, until golden and melted.
FAQs
Can I make this sandwich ahead of time?
You can assemble the sandwich a few hours ahead, but hold off on cooking it. Wrap it tightly in plastic wrap and refrigerate. The key is to bring it close to room temperature before grilling, and you may need to add a minute to the cooking time since it will be cold from the fridge. I wouldn’t recommend assembling it more than 4-5 hours ahead, as the cranberry sauce might start to make the bread a bit soft.
What can I use instead of cranberry sauce?
Fig jam is a fantastic substitute—it has a similar sweet and slightly tangy profile that pairs wonderfully with both turkey and Brie. A sharp apple chutney or even a grainy mustard with a hint of honey would also work beautifully. You’re looking for something with a bit of sweetness and acidity to balance the rich cheese.
Is it okay to eat the rind on the Brie?
Absolutely! The rind is completely edible and is actually a part of the cheese’s character, offering a mild, earthy, almost mushroom-like flavor. If you enjoy the full Brie experience, leave it on. If you’re unsure or find it a bit strong, feel free to slice it off—the inside of the cheese will still be wonderfully creamy and delicious.
My Brie isn’t melting very much. What happened?
This usually means the cheese was too cold when it went into the sandwich, or the heat wasn’t quite high enough. For best results, let your Brie sit out of the fridge for 15-20 minutes before assembling. Also, make sure your cooking surface is properly preheated to a steady medium heat to encourage that perfect, oozy melt.
Can I use a different type of cheese?
Of course! Camembert is the closest substitute, with a similar soft-ripened texture and flavor. For a sharper taste, a good Havarti or even a Fontina would melt beautifully. A strong blue cheese could also be a bold and delicious choice if you love those funky, intense flavors.
Turkey And Brie Sandwich
Make this gourmet Turkey and Brie Sandwich with cranberry sauce in under 20 minutes. Perfect for a quick, impressive lunch. Get the easy recipe now!
Ingredients
For the sandwich:
-
4 slice good quality bread (such as sourdough or ciabatta)
-
200 g sliced roasted turkey breast
-
150 g Brie cheese (rind on or off based on your preference, sliced)
-
4 tablespoon cranberry sauce
-
2 tablespoon mayonnaise
-
1 tablespoon Dijon mustard
-
A handful fresh arugula or spinach
-
2 tablespoon butter (softened)
Instructions
-
First, let's get our spreads ready. In a small bowl, mix together the mayonnaise and Dijon mustard. This creates a simple, tangy sauce that adds a lovely depth and helps keep the bread from getting soggy from the turkey. Now, take your slices of bread and spread the mayo-mustard mixture evenly on one side of each slice. This will be the *inside* of your sandwich, creating a flavorful barrier.01
-
Time to build! On the mayo-mustard side of two bread slices, spread a generous layer of cranberry sauce. You’ll want about two tablespoons per sandwich—enough to get that sweet and tart flavor in every single bite. Now, layer on the sliced turkey breast, folding it so it sits evenly. Top the turkey with your slices of Brie cheese, distributing them so you get melty pockets throughout.02
-
Add your greens. Place a small handful of arugula or spinach on top of the Brie. The peppery bite of arugula is fantastic here, but baby spinach works just as well if you prefer something milder. Now, top each sandwich with the remaining slices of bread, mayo-mustard side facing down, pressing gently to secure everything together.03
-
It's toasting time! Spread the softened butter evenly on the *outside* of both slices of bread for each sandwich. This is the secret to that gorgeous, golden-brown, crispy crust. Preheat your panini press, grill pan, or skillet over medium heat. If you're using a skillet, you'll want to press the sandwich down with a spatula or another heavy pan.04
-
Carefully place your assembled sandwich onto the hot cooking surface. If using a panini press, close the lid and cook for 4-5 minutes, until the bread is marked and crisp and the cheese is visibly melting out the sides. In a skillet, cook for 3-4 minutes per side, pressing down firmly, until both sides are deeply golden brown.05
-
The final step is all about patience—let it rest! Transfer your beautifully grilled sandwich to a cutting board and let it sit for just a minute before slicing it diagonally. This brief rest allows the molten cheese and other fillings to settle slightly, so when you cut into it, you get a clean slice and all the goodness stays inside the sandwich where it belongs.06
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