Creamy brie, roasted turkey breast, and a cranberry spread stuffed between two pieces of sourdough bread and grilled until crispy. Unique and heavenly - you need to try this amazing grilled cheese flavor combo!
12-16slicesleftover turkey (or leftover chicken or deli oven-roasted turkey or chicken slices)
8ouncesbrie(1 package, cut into ¼ inch thick slices)
8slicessourdough bread
buttery spread or butter
Instructions
Preheat the oven to 450 degree F (230 degrees C).
Combine the cranberry sauce, mayonnaise, lemon juice, and salt in a small bowl. Set aside.
⅓ cup whole cranberry sauce, ¼ cup mayonnaise, ½ teaspoon lemon juice, ¼ teaspoon salt
Butter one side of 4 slices of bread with the butter. Place them butter side down on a baking sheet.
8 slices sourdough bread, buttery spread or butter
Distribute the turkey across the 4 slices, then distribute the brie.
12-16 slices leftover turkey, 8 ounces brie
Spread the cranberry mayonnaise spread on one side of the remaining 4 slices of bread, place them on top of the brie, then butter the tops.
Bake in the oven for 6-8 minutes, then flip the sandwiches and bake about 6 minutes more, until the sandwiches are golden brown and crispy. (Alternatively, you can grill them on the stove top on a griddle or in a skillet).
Video
Notes
Spread butter from crust to crust. This will ensure the maximum golden crusty deliciousness.
Sourdough bread is really the tastiest bread to use in this recipe, but you can use any type of bread.
Pulse the cranberry sauce a couple of times in a food processor if you want a smoother cranberry-mayo spread.
You can also use jellied cranberry sauce for a smoother cranberry-mayo spread.
Substitute cream cheese or goat cheese if you don't like brie.
Make this any time of year with leftover roasted chicken, or use deli slices of turkey breast or chicken breast!