Turkey Cranberry Brie Grilled Cheese (Easy Leftover Lunch)

The day after a holiday dinner, the fridge is full of the same three things: roast turkey, a bowl of cranberry sauce and the cheese board nobody finished. This turkey cranberry brie grilled cheese turns all three into one of the best leftover lunches there is, and it is just as good made any time of year with deli turkey and canned cranberry sauce.

Think of it as a grown-up grilled cheese. Buttery sourdough toasts in the pan until crisp and deep golden, the brie melts into a creamy layer that holds everything together, and the cranberry sauce adds a sweet-tart contrast to the savory turkey. A small handful of arugula and a thin swipe of grainy mustard keep it from feeling too rich.

Ingredients

• 4 slices sourdough bread, about 1/2 inch thick – sturdy enough to hold the fillings and toasts evenly without going soggy.
• 2 tbsp salted butter, softened – soft butter spreads to the edges for an even golden crust.
• 4 oz (115 g) brie, thinly sliced – thin slices melt before the bread burns. The rind is edible; trim it only if you prefer a smoother melt.
• 4 oz (115 g) sliced roast turkey, leftover or deli-style.
• 1/4 cup (70 g) cranberry sauce, whole berry or homemade – stir it first so it spreads easily.
• 1 tbsp whole grain mustard, optional – a little sharpness that cuts through the brie.
• 1 small handful baby arugula, optional – adds a fresh, peppery bite.

How to Make It

1. Butter the bread – 2 minutes

Spread the softened butter all the way to the edges on one side of each slice of bread. Buttering the outside, not the pan, gives the most even golden color.

2. Build the sandwiches – 5 minutes

Place two slices butter-side down on a cutting board. Spread them with the cranberry sauce and top with the turkey. Spread the mustard, if using, on the unbuttered side of the other two slices and cover them with the brie and arugula. Close the sandwiches, butter-side out. Stop the fillings just short of the crust so nothing leaks into the pan and burns.

3. Cook the first side – medium-low, 4 to 5 minutes

Heat a large skillet over medium-low heat. Add the sandwiches and cook without moving them until the bottom is crisp and deep golden. If the bread browns in under 3 minutes, the heat is too high and the brie will not have time to melt.

4. Flip and finish – medium-low, 4 to 5 minutes

Flip the sandwiches with a wide spatula, pressing down gently, and cook the second side until golden and the brie is melted and starting to ooze at the edges.

5. Rest and cut – 1 minute

Let the sandwiches rest for a minute so the cheese sets slightly, then cut them in half on the diagonal and serve hot.

Tips for a Perfect Melt

• Keep the heat low. Brie needs a few minutes to melt; medium-low heat lets the bread toast slowly while the inside catches up.
• Slice the brie thinly. Thin, even slices melt faster and more evenly than thick wedges. Brie is easiest to slice cold.
• Do not overstuff. Too much turkey keeps the heat from reaching the cheese. If you want more filling, warm the turkey briefly in the skillet first.
• Press gently. A light press with the spatula after flipping helps the layers stick together without squeezing out the cheese.

For a heartier version with the same technique, try our steak grilled cheese. If you bake your own bread, a thick slice of no-knead bread works beautifully here too.

Ways to Change It Up

• Different cheese: swap half or all of the brie for white cheddar, gruyere or havarti.
• Add fruit: tuck a few thin slices of apple or pear between the turkey and the cheese.
• Add crunch: a strip or two of crisp bacon pairs well with the sweet cranberry sauce.
• Cranberry mustard: stir the mustard straight into the cranberry sauce and spread the mixture on both inside slices.

Serve the sandwiches with a bowl of soup for a cozy lunch, such as our butternut squash soup with coconut milk. Grilled cheese is best eaten right away, but the leftovers that go into it have limits too: the Ohio State University Extension recommends eating cooked turkey within 3 to 4 days of refrigerating it. Still have cranberries to use up? Finish with a cranberry bliss bar, and find more ideas among our lunch recipes.

Turkey Cranberry Brie Grilled Cheese

Buttery sourdough, melted brie, roast turkey and cranberry sauce, toasted golden in a skillet. The best way to use holiday leftovers, ready in about 20 minutes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 sandwiches

Course: Lunch, Main Course

Cuisine: American

Calories: 660

Ingredients Method Notes

Ingredients

  

• 4 slices sourdough bread about 1/2 inch thick
• 2 tbsp salted butter softened
• 4 oz brie 115 g, thinly sliced
• 4 oz sliced roast turkey 115 g, leftover or deli
• 1/4 cup cranberry sauce 70 g, whole berry or homemade
• 1 tbsp whole grain mustard optional
• 1 small handful baby arugula optional

Method

 

1. Spread the softened butter to the edges on one side of each slice of bread.
2. Place two slices butter-side down. Spread with cranberry sauce and top with turkey. Spread the mustard on the unbuttered side of the other two slices, cover with brie and arugula, and close the sandwiches butter-side out.
3. Cook in a large skillet over medium-low heat for 4 to 5 minutes, until the bottom is crisp and deep golden.
4. Flip, press gently and cook 4 to 5 minutes more, until golden and the brie is melted.
5. Rest 1 minute, cut in half diagonally and serve hot.

Notes

Storage: grilled cheese is best eaten right away. Keep leftover cooked turkey in the refrigerator and use it within 3 to 4 days.

Make ahead: slice the brie and turkey and stir the cranberry sauce ahead; assemble and cook just before serving.

Substitutions: white cheddar, gruyere or havarti instead of some or all of the brie; deli turkey instead of leftover roast turkey; apple or pear slices for extra crunch.

Without a skillet: cook on a griddle or in a panini press over medium-low heat until golden and melted.

Nutrition: calories are an estimate per sandwich, calculated from standard ingredient values, not a laboratory analysis.