Description
A warm, savory melt sandwich featuring applewood smoked turkey and a sweet‑tart cranberry glaze—perfect for holiday flavors in sandwich form.
Ingredients
- 8 slices good sandwich bread (sourdough, ciabatta, or country loaf)
- 4 tablespoons butter, softened (for spreading on bread)
- 8–12 oz applewood smoked turkey, thinly sliced
- 4–6 slices cheese (such as Swiss, provolone, or Monterey Jack)
- ½ cup cranberry sauce (whole berry or jellied) or homemade cranberry glaze
- Optional: 1 tablespoon Dijon mustard or mayonnaise (for extra tang)
Instructions
- Preheat your oven’s broiler or set a skillet/grill pan over medium heat.
- Spread butter on one side of each bread slice (these will be the outer sides of sandwich).
- If using, spread Dijon mustard or mayo on the unbuttered (interior) side of the bread slices.
- On the unbuttered side of half the slices, layer: a slice of cheese → smoked turkey → cranberry sauce/glaze → second slice of cheese.
- Top with the remaining bread slices, buttered side facing out.
- Place sandwiches on a baking sheet (or directly in skillet). Broil or toast 2–3 minutes until golden, then flip and toast the other side until bread is crisp and cheese is melted.
- Remove, let rest a minute, slice in half, and serve warm.
Notes
- Use leftover smoked turkey or deli‑style smoked turkey slices.
- You can warm or thin cranberry sauce slightly to make it more spreadable.
- Substitute a flavored cheese (e.g. smoked Swiss) for extra depth.
- To make a cranberry glaze, simmer cranberry sauce with a bit of orange juice, sugar, and balsamic vinegar until thickened.
- For added crunch, include sliced apples, arugula, or toasted nuts inside the sandwich.
Nutrition
- Serving Size: 1 sandwich
