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Grilled turkey and cheese sandwich with cranberry sauce

In just a month, we will be looking for ways to use up the left over turkey.  How about a simple grilled cheese with the addition of turkey and cranberry sauce.

Grilled cheese sandwiches served with a bowl of tomato soup have been a winter-lunch favorite for many years.  Although there is little to criticize about a grilled sandwich of Velveeta on white bread, there are so many ways to dress it up.    

Just giving the sandwich another name like Monte Cristo, traditionally a fried or toasted ham and cheese or a Croque Monsieur, “Mister Crunch,” often served in Parisian cafes give a simple grilled sandwich a more gourmet sound to a culinary ear. 

There is no intention here to down play the classic Croque Monsieur which is a delicious sandwich made of quality ham, nutty Gruyere cheese and a béchamel sauce.  However, grilled sandwiches with a variety of fillings have now found their way from the soda fountain blackboard to the menu of many American upscale restaurants. 

Over the last several decades retail sales of sandwich crafters and Panini makers have increased the popularity of grilling sandwiches in the home kitchen. 

Whatever the ingredients or cooking technique there is no argument that a hot, grilled sandwich is always a treat when the weather brings cooler temperatures.  Here is a new twist on the grilled cheese using turkey and cranberries.  It will also be a great way to use up leftover turkey, a commodity that we will all have very soon. 

Turkey Cranberry Grilled Cheese Sandwich 

For two sandwiches you will need: 

4 slices of bread

4 slices of turkey breast (thinly sliced)

2 slices of Provolone cheese

1 Tablespoons cranberry jam (recipe follows for homemade or you may purchase)

2 teaspoons of finely chopped red onion



To assemble the sandwich, spread a small amount of mayonnaise on one slice of bread.  Place cheese on top of the side spread with mayonnaise, spread with jam and onion mixture.  Top with turkey and second slice of bread.  

If you want crust removed, trim after assembling so that layers of filling are even. 

Heat butter in skillet until sizzling but not brown. Grill sandwich, turning when bread is browned on first side and brown second side. 

Serve with a cup of hot cider or spiced wine and enjoy.  

Cranberry Jam from Ocean Spray


4 1/2 cups Ocean Spray® Cranberries
4 cups sugar
1 package liquid pectin or 2 tablespoons Classic Pectin


Wash 4 jam freezer jars.* Combine cranberries and sugar in a 6-quart saucepan. Bring to a FULL, rolling boil over high heat, stirring occasionally. Stir in pectin.

Return to a FULL, rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Fill jars. Wipe jar rims, cool on counter, then cover with lids. Refrigerate for use now or freeze for use later.

*Freezer jars can be purchased in the canning section of supermarkets. 




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