Leftover Turkey Grilled Cheese Sandwich
This Leftover Turkey Grilled Cheese Sandwich layers tender turkey, melty cheddar and Gouda, and tangy cranberry sauce between buttery slices of golden toasted bread. Ready in about 15 minutes, it’s an easy and delicious way to transform Thanksgiving or holiday leftovers
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Ingredients
- 6 slices thick-cut sourdough or sturdy white bread
- 2 tablespoons unsalted butter softened, plus more as needed
- 1½ cups shredded cooked turkey
- ¾ cup freshly shredded medium or sharp cheddar cheese
- ¾ cup freshly shredded Gouda cheese
- ⅓ cup cranberry sauce
- Freshly ground black pepper optional
Optional Additions
- Dijon mustard
- Thinly sliced apple
- Baby arugula
- Leftover stuffing
Instructions
- Combine the shredded cheddar and Gouda in a small bowl.
- Spread one side of each slice of bread evenly with softened butter.
- Place three slices of bread on a work surface with the buttered sides facing down.
- Divide half of the cheese mixture among the bread slices.
- Top each with turkey, followed by a thin layer of cranberry sauce. Season the turkey lightly with black pepper, if desired.
- Sprinkle the remaining cheese over the cranberry sauce. Top with the remaining bread slices, buttered sides facing out.
- Heat a large skillet or griddle over medium-low heat.
- Add the sandwiches and cook for about 3 to 4 minutes, until the bottoms are crisp and golden brown.
- Carefully flip the sandwiches. Reduce the heat to low if the bread is browning too quickly.
- Cook for another 3 to 4 minutes, until the second side is golden and the cheese is completely melted. Cover the skillet for a minute or two if needed to help the cheese melt.
- Transfer the sandwiches to a cutting board and let them rest for about 1 minute before slicing.
- Serve immediately while the bread is crispy and the cheese is hot and melty.
Notes
- Don’t overload the sandwich. More turkey sounds better until your grilled cheese becomes three inches tall and the cheese refuses to melt. About ½ cup turkey per sandwich is plenty.
- Use freshly grated cheese. It melts more smoothly than most pre-shredded cheese, which often contains anti-caking ingredients.
- Go easy on the cranberry sauce. You want enough to taste it without making the sandwich soggy.
- Medium-low heat is your friend. Give the cheese time to melt before the bread gets too dark.
- Sourdough would be my first choice. The slight tang and sturdy texture work beautifully with cranberry, turkey, and rich cheese. Thick white bread or country bread also works.
- Leftover turkey doesn’t have to be sliced. I actually prefer roughly shredded turkey because it’s easier to distribute and you don’t pull an entire turkey slice out with your first bite. 😂
- No leftover turkey? Use deli turkey or leftover roasted chicken. You’ll lose the Thanksgiving-leftover angle, but the sandwich itself still works beautifully.
- Use homemade or store-bought cranberry sauce. Whole-berry cranberry sauce is especially good because it has more texture.
- Make these fresh. You can prep the ingredients ahead, but don’t assemble the sandwiches days in advance. Moist turkey and cranberry sauce will eventually turn beautiful bread into sadness.