Turkey Cranberry Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Turkey cranberry grilled cheese with sharp cheddar, Dijon, and thick cranberry sauce on crisp sourdough. An easy skillet sandwich using fully cooked deli turkey.
Turkey cranberry grilled cheese is a crisp skillet sandwich filled with tender turkey, melted cheddar, and tangy cranberry sauce for a quick lunch with sweet and savory flavor. A little Dijon sharpens the filling, while cheese on both sides helps hold the turkey and cranberry together. This recipe uses fully cooked deli turkey, so there is no roasting or raw poultry preparation. Warm the turkey first, keep the cranberry layer thin, and let the skillet brown the bread gently. Makes: 2 sandwiches. Time: 7 minutes prep, about 12 minutes cooking, and 1 minute resting, for about 20 minutes total when both sandwiches fit in the pan. A second batch adds 8–10 minutes.
How to make Turkey Cranberry Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
7 minCook
12 minRest
1 minTotal
20 minYield
2 sandwiches
Equipment
- 12-inch skillet or griddle
- Wide spatula
- Box grater
- Cutting board and knife
Ingredients
- •6 ounces thinly sliced fully cooked deli turkey breast
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons unsalted butter, softened
- •2 teaspoons Dijon mustard
- •4 ounces sharp cheddar, freshly grated, about 1 cup
- •1/4 cup thick whole-berry cranberry sauce
Instructions
- 1
Warm the turkey
Place the turkey in a 12-inch skillet over medium-low heat, separating the slices into a loose layer. Warm for about 2 minutes, turning with a spatula, until warm throughout without browning. Transfer to a plate. If moisture collects in the pan, wipe it out before grilling.
- 2
Layer the cranberry and cheddar
Spread the softened butter evenly over one side of all four bread slices. Put two slices buttered-side down on a board and divide half the cheddar between them. Add half the warm turkey to each. Spread 2 tablespoons cranberry sauce over the turkey on each sandwich, leaving a 1/2-inch border, then divide the remaining cheddar over the sauce. Spread 1 teaspoon Dijon on the unbuttered side of each remaining bread slice and close the sandwiches with the buttered sides facing out.
- 3
Grill slowly and let settle
Return the skillet to medium-low heat. Add both sandwiches if they fit without crowding. Cook for 4–5 minutes per side, pressing gently once after turning, until both sides are golden, the cheese has melted, and the filling is hot throughout. Lower the heat if the bread colors before the cheese melts. If necessary, continue for another minute or two over low heat. Transfer to a board, rest for 1 minute, then cut and serve. If cooking one sandwich at a time, allow another 8–10 minutes for the second batch.
Variation
- Cheese: Use the same weight of Monterey Jack or mild cheddar for a milder sandwich. - Bread: Sturdy white sandwich bread works in place of sourdough. Keep the slices close to 1/2 inch thick. - Cranberry sauce: Jellied cranberry sauce works too; mash it smooth and spread the same measured amount. - Mustard: Use yellow mustard if Dijon is unavailable, or omit it for a sweeter flavor.
Questions and answers
What cheese goes best with turkey and cranberry?
Sharp cheddar provides a savory balance to sweet cranberry sauce and melts well when grated. Monterey Jack is a milder alternative.
Can I use deli turkey for turkey cranberry grilled cheese?
Yes. Thinly sliced fully cooked deli turkey is the starting point for this recipe. Warm it briefly before building the sandwiches so the middle heats as the cheese melts.
Can I use jellied cranberry sauce in a grilled cheese?
Yes. Mash it into a spread and use 2 tablespoons per sandwich. Avoid a thick slab, which can slide out when you turn the sandwich.
How do I keep a turkey cranberry sandwich from getting soggy?
Use thick cranberry sauce, drain any loose liquid, and wipe moisture from the skillet after warming the turkey. Keep the sauce between the turkey and cheese instead of spreading it directly onto the bread.
Why is my bread brown before the cheese melts?
The pan is too hot for the thickness of the sandwich. Lower the heat, use finely grated cheese, and warm the turkey before assembly.
Can I make turkey cranberry grilled cheese ahead?
You can grate the cheddar and measure the sauce ahead, but assemble and grill close to serving for the best crust. Store the prepared ingredients separately in the refrigerator.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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