Turkey Cranberry Melt

An American melt that celebrates sandwich-night comfort, marrying roasted turkey with tart whole-berry cranberry and creamy Brie. Buttery sourdough, Dijon mayo, and spinach finish the warm, gooey stack.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 580 cal
• 34g protein
• 42g carbs
• 30g fat
• 3g fiber

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Ingredients

• 8 slices sourdough bread slices
• 12 oz roasted turkey breast, sliced
• 3/4 cup whole-berry cranberry sauce
• 8 oz Brie cheese, sliced
• 2 cups fresh baby spinach
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 3 tbsp unsalted butter, softened
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Stir mayonnaise and Dijon together in a small bowl until smooth. Season lightly with salt and pepper. Spread this mixture on one side of every sourdough slice.
2. 2Warm a large nonstick skillet or griddle over medium-low heat so the cheese melts before the bread burns. Butter the outer sides of four bread slices.
3. 3Place four buttered slices butter-side down in the pan. Spoon a generous layer of cranberry sauce over the mayo side, then scatter spinach leaves.
4. 4Arrange turkey slices evenly over the spinach, folding them so the stack stays compact. Top with Brie slices and a sprinkle of fresh thyme.
5. 5Close each sandwich with the remaining bread, mayo-side in and outer face lightly buttered. Cook 4 to 5 minutes until the underside is golden brown and crisp.
6. 6Flip gently. Continue cooking another 4 to 5 minutes, pressing lightly once or twice, until the second side is equally golden and the Brie is fully melted and oozing.
7. 7If the bread browns too fast, lower the heat and cover the pan briefly to finish melting the cheese without burning.
8. 8Transfer to a board, rest 1 minute, then cut on the bias. Serve hot while the cranberry-Brie contrast is still molten and fragrant.