Thinking about what to do with your leftover holiday turkey? Why not reinvent a classic grilled cheese with sliced turkey, brie, and a leftover cranberry sauce spread? This sandwich is so delicious you may make it year-round with rotisserie chicken from your grocery store and canned cranberry sauce.
Baked Turkey And Brie Sandwich
This adult grilled cheese sandwich came after a warm Christmas holiday when we grilled a spatchcocked turkey. The turkey was amazing, but we had a lot left over. There was no stuffing or gravy, but we had a lot of homemade cranberry sauce and ¾ of a wheel of brie cheese. Why not combine them in some way, and what better way than a toasty, crunchy, creamy grilled cheese?
The sandwich is a perfectly balanced bite. It’s meaty and hearty. The sourdough tang shines through, especially with the buttery, toasted edges. The spread is fruity, sweet, yet tangy, and savory from the mustard. The Brie adds a mildly salty creaminess. My mouth is watering just writing about it! I hope you and your family love it as much as my family and I do.
- Leftover cranberry sauce – you can also use canned whole or jellied sauce.
- Leftover turkey – I used white meat.
- Brie cheese – use a good quality brie. The inexpensive brands can get too greasy when you grill your sandwich, making it soggy.
- Butter – I used salted, but use whatever you have on hand.
- Mayonnaise – I used Hellmann’s.
- Dijon mustard – I used Maille’s.
- Hot sauce – I used Frank’s.
- Sourdough bread – use a fresh, crusty bead from your bakery instead of from the bread aisle for the best results.
Steps To Make This Recipe
- Make the spread by stirring the cranberry sauce, mayo, mustard, hot sauce, and salt.
- Butter one side of 4 slices of bread and place on a parchment or silicone-lined baking sheet.
- Lightly spread each slice with the cranberry mayo mixture.
- Top each slice with four slices of turkey and brie cheese.
- Spread the cranberry mayo on one side of each remaining bread slice and place it on the sandwiches.
- Generously butter the top of each sandwich.
- Bake until golden and the cheese is melted.
Tips For Making The Best Baked Or Grilled Cheese Sandwiches
- Pick a good quality bread – choose a type you enjoy, but make sure it is less than ½-inch thick. Any thicker, you risk the bread over-toasting and the cheese not melting.
- Use any cheese you like (as long as it’s a melting cheese. Save those hard cheeses like parmesan or wet cheeses like feta for salads and sauces), but make sure the slices are less than ½-inch thick. If you’re using several slices of deli cheese or wrapped cheese slices, just be sure to keep the layer of cheese under ½-inch.
- Don’t skimp on the butter. Not only does the butter add flavor, but it helps the bread to get toasty, crunchy, and brown. Also, spread the butter evenly on the bread to the edges.
- If toasting the sandwich on the stovetop, use a large pan so that you have plenty of room to flip the sandwiches. If you crowd the pan, you will be steaming the sandwiches, causing them to get soggy.
- Always start with a cold pan. A preheated pan will toast (and burn) the bread before the cheese has a chance to melt.
- Use lower heat. Use a lower heat, whether toasting on the stove top or baking in the oven. This will allow the cheese to melt and the bread to toast to a perfect golden brown.
- A fish spatula works the best to flip a grilled cheese, no matter what fillings you have added. A small or too-narrow spatula risks the sandwich falling apart as you flip it.
More Sandwich Recipes To Consider
- Philly Style Italian Hoagie
- Black Friday Sandwich
- Ratatouille Grilled Cheese
- Authentic Italian Beef Sandwiches
- Hot Ham And Cheese Funeral Sandwiches
- Roasted Vegetable Sandwiches
- Tampa Cubano Sandwich
- Pittsburgh Style Ham Barbecued Sandwich
- Kentucky Hot Browns
- New Orleans Muffaletta Sandwich
- Classic Tuna Melt
- Chicken Bahn Mi Sandwich
- Philly Cheesesteak Hoagies
- Monte Cristo Sandwich
Thinking about what to do with your leftover holiday turkey? Why not reinvent a classic grilled cheese with sliced turkey, brie, and a leftover cranberry sauce spread? This sandwich is so delicious you may be making it year-round with rotisserie chicken from your grocery store and canned cranberry sauce.
Sweet And Tangy Spread:
- ⅓ cup leftover cranberry sauce, (whole or jellied. Canned or homemade)
- ¼ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon hot sauce, (I used Frank’s)
- ¼ teaspoon salt
- 16 slices leftover holiday turkey ( or deli roasted chicken)
- Butter, room temperature
- 8 ounces brie cheese, cut into ¼-inch slices
- 8 slices sourdough bread
Preheat the oven to 450 degrees.
In a small bowl, stir the cranberry sauce, mayonnaise, mustard, hot sauce, and salt until well combined. Set aside.
Generously butter one side of 4 slices of bread.
Place 4 slices of turkey on each piece of bread, then top with brie slices.
Spread the cranberry spread on one side of the remaining bread.
Place the bread, cranberry side down, on top of the turkey and brie.
Generously spread butter on the top side of the bread.
Bake in the preheated oven for 6-8 minutes. Flip the sandwich and continue baking for 6-8 minutes or until the bread is golden and crispy.
Cut each sandwich in half diagonally, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish – Sandwiches
- Method: Bake
- Cuisine: Leftovers
- Serving Size: 1 sandwich
Keywords: baked turkey and brie sandwich, baked sandwich recipes, leftover recipes, grilled cheese, kid-friendly recipes, weeknight meals, leftover turkey