Save My neighbor knocked on my door one November afternoon holding a Tupperware full of leftover smoked turkey. She was leaving town and didn't want it to go to waste. I wasn't sure what to do with it until I remembered the half jar of cranberry sauce still sitting in my fridge from Thanksgiving. That's when this sandwich was born, standing at my counter with butter in one hand and cheese in the other, improvising what turned out to be one of my favorite lunches ever.
I started making this sandwich every time I had friends over for casual lunches. One of them called it 'holiday leftovers without the guilt,' which made me laugh because it's true. The smell of butter browning on sourdough always brought people into the kitchen before I even finished cooking. It became our unofficial fall tradition, even when Thanksgiving was months away.
Ingredients
- Hearty sandwich bread: Sourdough is my go to because it gets perfectly crisp on the outside while staying soft enough to bite through, and whole wheat adds a nutty flavor that works surprisingly well with turkey.
- Smoked turkey breast: The smokiness is what makes this sandwich sing, so don't swap it for plain deli turkey unless you have to.
- Sharp cheddar cheese: Sharp cheddar has enough bite to stand up to the sweet cranberry, but if you want something creamier, smoked Gouda melts like a dream.
- Cranberry sauce: Whole berry gives you little bursts of texture, but jellied works just fine and spreads more evenly if that's what you've got.
- Dijon mustard: Just a teaspoon is enough to add a subtle kick without overpowering the sweetness of the cranberry.
- Unsalted butter: Softened butter spreads easily and toasts the bread to that perfect golden brown without burning.
Instructions
- Make the cranberry spread:
- In a small bowl, stir together the cranberry sauce and Dijon mustard until they're fully combined. This little mix is what ties the whole sandwich together, so don't skip it.
- Butter the bread:
- Lay out your four slices of bread and spread softened butter on one side of each slice. Make sure the butter reaches the edges so every bite gets crispy.
- Assemble the filling:
- Flip two slices over so the buttered side is down, then spread the cranberry mixture on the unbuttered side. Layer the smoked turkey and cheese on top, being generous but not so much that it all squishes out when you press down.
- Close the sandwiches:
- Top each sandwich with the remaining bread slices, buttered side facing out. Press gently so everything sticks together.
- Heat the skillet:
- Place a large skillet or griddle over medium heat and let it warm up for a minute or two. If it's too hot, the bread will burn before the cheese melts, so medium is key.
- Grill the sandwiches:
- Place both sandwiches in the skillet and cook for 3 to 4 minutes on the first side, pressing gently with a spatula. Flip carefully and cook the other side until the bread is golden and the cheese has fully melted.
- Rest and serve:
- Remove the sandwiches from the pan and let them rest for a minute so the cheese sets slightly. Slice in half and serve while they're still warm and gooey.
Save One rainy Saturday, I made this sandwich for my sister who was feeling homesick. She took one bite and her whole face lit up. She said it tasted like the day after Thanksgiving, but better because there was no cleanup and no awkward family debates. We ended up eating three rounds of these sandwiches that afternoon, laughing and catching up while the rain drummed on the windows.
Choosing Your Bread
The bread you pick really does matter here. Sourdough gives you that tangy contrast to the sweet cranberry, and it crisps up beautifully without getting too hard. Whole wheat adds a heartier, slightly nutty flavor that makes the sandwich feel more substantial. I've also used a good country white loaf when that's all I had, and it worked just fine. Just avoid anything too soft or thin, because it won't hold up to the filling or get that satisfying crunch.
Variations Worth Trying
Once you've made this sandwich a few times, it's fun to play around with it. Swiss cheese makes it taste more like a classic turkey melt, and Gruyère adds a fancy, nutty richness that's perfect if you're trying to impress someone. I've tucked in a handful of baby spinach before, and it added a fresh bite without changing the flavor too much. One friend of mine swears by adding thin apple slices, which sounds weird but actually works because of the sweet and savory balance.
What to Serve Alongside
This sandwich is filling enough to stand on its own, but it pairs beautifully with a simple green salad dressed in a light vinaigrette. The acidity from the dressing cuts through the richness of the cheese and butter. Sweet potato fries are another great option if you want something a little heartier and comforting. I've also served it with a cup of tomato soup when the weather turns cold, and it feels like the ultimate cozy lunch.
- A handful of kettle cooked chips adds a nice salty crunch if you don't want to cook anything extra.
- Pickles on the side, especially dill or bread and butter, give you a tangy palate cleanser between bites.
- If you have any cranberry spread left over, it's great as a dip for crackers or spread on a turkey wrap the next day.
Save This sandwich has become my go to whenever I want something that feels indulgent but doesn't require much effort or time. It reminds me that sometimes the best recipes come from happy accidents and a willingness to throw together whatever's in the fridge.
Recipe FAQs
- → Can I prepare the cranberry spread ahead of time?
Yes, the cranberry-mustard spread can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
- → What bread works best for this sandwich?
Hearty sandwich breads like sourdough or whole wheat are recommended for their structure and flavor. They hold up well to grilling and the toppings without becoming soggy.
- → Can I use different cheese varieties?
Absolutely. Swiss, Gruyère, or smoked Gouda work wonderfully as substitutes for sharp cheddar, each offering unique flavor profiles.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat and press gently with a spatula. If needed, reduce heat slightly and cover the skillet briefly to help the cheese melt faster before the bread browns too much.
- → What are good side dishes to serve with this sandwich?
Light salads, sweet potato fries, or pickled vegetables complement the richness well. A simple green salad or coleslaw helps balance the savory and sweet flavors.
- → Can I add vegetables to this sandwich?
Yes, baby spinach or arugula add a fresh element. Thin tomato slices or caramelized onions also work well with the smoked turkey and cranberry spread.