This Turkey and Cranberry Grilled Cheese elevates the classic comfort sandwich with festive flair. Tender turkey, sharp cheddar, and sweet-tart cranberry sauce are pressed between golden sourdough for a satisfying meal. It’s quick, delicious, and perfect for using up holiday leftovers.
Love Turkey and Cranberry Grilled Cheese? So do we! If you're into Savory Combo Recipes or curious about Chicken Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Turkey and Cranberry Grilled Cheese
- Comfort food upgrade: Sophisticated flavors make this simple sandwich feel special.
- Perfect flavor balance: Savory turkey and sharp cheese are brightened by tangy cranberry.
- Quick and versatile: Ready in under 15 minutes using leftovers or fresh ingredients.
- Dreamy texture: Crisp bread, gooey cheese, and tender turkey in every bite.
Ingredients & Tools
- 4 slices sourdough bread, about 1/2-inch thick
- 2 tablespoons unsalted butter, softened
- 1/4 cup whole-berry cranberry sauce
- 6 ounces thinly sliced roasted turkey breast
- 4 ounces sharp white cheddar cheese, thinly sliced
- 1 ounce cream cheese, softened (optional, for extra creaminess)
- 1 teaspoon Dijon mustard (optional)
- Pinch of freshly ground black pepper
Tools: A large skillet or griddle (non-stick or cast-iron works great), a spatula, and a small bowl for mixing.
Notes: The quality of your bread and cheese really makes a difference here—a sturdy, tangy sourdough holds up to the fillings without getting soggy, and a good, sharp cheddar provides the necessary punch to stand up to the sweet cranberry.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 25 g |
| Carbs: | 50 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Bread choice is key. You want a sturdy bread with a tight crumb, like sourdough or a good country loaf. Flimsy sandwich bread can’t support the hearty fillings and might tear or become unpleasantly soggy.
- Butter your bread, not the pan. Spreading softened butter directly onto the outer sides of the bread creates an even, golden, and incredibly crisp crust that won’t burn as easily as if you melted butter in the pan.
- Don’t skip the whole-berry cranberry sauce. The little bursts of whole cranberries provide fantastic texture and a more intense, fruity flavor compared to the jellied sauce, which can be a bit one-note.
- Get your cheese slicing right. Thinly sliced or freshly grated cheese melts much more evenly and quickly than a thick block, ensuring every bite is perfectly gooey. Pre-shredded cheese often contains anti-caking agents that can hinder melting.
- Have all your components ready. Grilled cheese cooking happens fast. Having your turkey sliced, cheese ready, and cranberry sauce measured out means you can assemble and cook without any stressful last-minute scrambling.
How to Make Turkey and Cranberry Grilled Cheese
Step 1: Prepare your bread and fillings. Start by laying out your four slices of sourdough. Spread a thin, even layer of softened butter on one side of each slice—this will be the glorious, golden exterior. Flip two of the slices over so the un-buttered side is facing up. On these two slices, spread the cranberry sauce evenly, going all the way to the edges. If you’re using the optional cream cheese, you can mix it with the Dijon mustard here and spread a thin layer over the cranberry sauce for an extra tangy, creamy element.
Step 2: Layer the turkey and cheese. Now, divide the sliced turkey evenly between the two cranberry-topped slices, folding it gently to create an even layer. Sprinkle with a little black pepper. Next, layer on the sliced cheddar cheese, making sure to cover the turkey completely. The cheese acts as a delicious glue, so don’t be shy! Place the remaining slices of bread on top, buttered sides facing out. You should now have two assembled sandwiches, ready for the heat.
Step 3: Heat your skillet. Place your skillet or griddle over medium-low heat. You want it to be properly preheated but not screaming hot—this is the secret to a deeply golden crust and fully melted interior without burning the bread. Let it warm up for a good 2-3 minutes. A drop of water should sizzle gently when it hits the surface.
Step 4: Cook the first side. Carefully transfer your assembled sandwiches to the preheated skillet. You should hear a gentle, satisfying sizzle. Cook for 3-4 minutes, resisting the urge to press down hard or move them around. You’re waiting for that perfect, even golden-brown color. You can peek by gently lifting a corner with your spatula.
Step 5: Flip and cook the second side. Once the first side is beautifully bronzed, it’s time to flip. Slide your spatula completely under the sandwich and confidently turn it over. The second side will usually cook a tiny bit faster, so keep an eye on it. Cook for another 2-3 minutes until the bread is equally golden and you can see the cheese starting to ooze out the sides temptingly.
Step 6: Check for doneness and rest. To ensure the cheese is fully melted, you can press down lightly on the sandwich with your spatula—if it feels soft and yielding in the middle, you’re good to go. If you’re unsure, you can remove it from the heat, cut one in half (chef’s privilege!), and check. Once done, transfer the sandwiches to a cutting board and let them rest for just a minute. This allows the molten cheese to set slightly, so it doesn’t all gush out on the first bite.
Step 7: Slice and serve immediately. Using a sharp serrated knife, slice each sandwich in half on the diagonal—it just tastes better that way, I swear. Serve them right away while the bread is crackly-crisp and the cheese is at its peak, glorious, stringy best.
Storage & Freshness Guide
- Fridge: Store assembled but uncooked sandwiches (without cranberry sauce) wrapped tightly in plastic for up to 1 day.
- Freezer: Wrap cooked, cooled sandwiches individually in foil and freeze for up to 1 month.
- Reviving: Reheat in a skillet over low heat or in a toaster oven until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the sandwich beautifully, balancing the meal perfectly.
- A cup of creamy tomato soup — This is the ultimate classic pairing for a reason; the tangy, velvety soup is a dream when dipped with the savory-sweet sandwich.
- Sweet potato fries or crispy roasted potatoes — Their subtle sweetness and crispy texture make them a fantastic, hearty side that complements the Thanksgiving vibe.
Drinks
- A dry hard cider — The appley, slightly tart bubbles are a fantastic palate cleanser that highlights the cranberry and turkey flavors.
- Iced tea with a sprig of rosemary — The herbal, piney note from the rosemary adds a sophisticated touch that pairs wonderfully with the savory elements.
- A light-bodied red wine, like a Pinot Noir — Its bright red fruit notes and low tannins won’t overpower the sandwich and will actually enhance the cranberry sauce.
Something Sweet
- A small slice of warm apple pie — It continues the cozy, autumnal theme and feels like a natural, delicious progression after the main event.
- A scoop of vanilla bean ice cream — The simple, creamy sweetness is a perfect, clean
Turkey And Cranberry Grilled Cheese
Make the best Turkey and Cranberry Grilled Cheese with this easy recipe. Perfect for using holiday leftovers for a quick, delicious meal. Try it today!
Ingredients
For the Ingredients
-
4 slice sourdough bread (about 1/2-inch thick)
-
2 tablespoon unsalted butter (softened)
-
1/4 cup whole-berry cranberry sauce
-
6 ounce roasted turkey breast (thinly sliced)
-
4 ounce sharp white cheddar cheese (thinly sliced)
-
1 ounce cream cheese (softened, optional, for extra creaminess)
-
1 teaspoon Dijon mustard (optional)
-
1 pinch freshly ground black pepper
Instructions
-
Prepare your bread and fillings. Start by laying out your four slices of sourdough. Spread a thin, even layer of softened butter on one side of each slice—this will be the glorious, golden exterior. Flip two of the slices over so the un-buttered side is facing up. On these two slices, spread the cranberry sauce evenly, going all the way to the edges. If you're using the optional cream cheese, you can mix it with the Dijon mustard here and spread a thin layer over the cranberry sauce for an extra tangy, creamy element.01
-
Layer the turkey and cheese. Now, divide the sliced turkey evenly between the two cranberry-topped slices, folding it gently to create an even layer. Sprinkle with a little black pepper. Next, layer on the sliced cheddar cheese, making sure to cover the turkey completely. The cheese acts as a delicious glue, so don't be shy! Place the remaining slices of bread on top, buttered sides facing out. You should now have two assembled sandwiches, ready for the heat.02
-
Heat your skillet. Place your skillet or griddle over medium-low heat. You want it to be properly preheated but not screaming hot—this is the secret to a deeply golden crust and fully melted interior without burning the bread. Let it warm up for a good 2-3 minutes. A drop of water should sizzle gently when it hits the surface.03
-
Cook the first side. Carefully transfer your assembled sandwiches to the preheated skillet. You should hear a gentle, satisfying sizzle. Cook for 3-4 minutes, resisting the urge to press down hard or move them around. You're waiting for that perfect, even golden-brown color. You can peek by gently lifting a corner with your spatula.04
-
Flip and cook the second side. Once the first side is beautifully bronzed, it's time to flip. Slide your spatula completely under the sandwich and confidently turn it over. The second side will usually cook a tiny bit faster, so keep an eye on it. Cook for another 2-3 minutes until the bread is equally golden and you can see the cheese starting to ooze out the sides temptingly.05
-
Check for doneness and rest. To ensure the cheese is fully melted, you can press down lightly on the sandwich with your spatula—if it feels soft and yielding in the middle, you're good to go. If you're unsure, you can remove it from the heat, cut one in half (chef's privilege!), and check. Once done, transfer the sandwiches to a cutting board and let them rest for just a minute. This allows the molten cheese to set slightly, so it doesn't all gush out on the first bite.06
-
Slice and serve immediately. Using a sharp serrated knife, slice each sandwich in half on the diagonal—it just tastes better that way, I swear. Serve them right away while the bread is crackly-crisp and the cheese is at its peak, glorious, stringy best.07
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