Turkey Cranberry Melt
Crisp golden bread surrounds warm sliced turkey, tangy-sweet cranberry sauce, creamy melted Brie, and tender spinach for a fast, satisfying stovetop sandwich.
Prep: 10 min · Cook: 8 min · Yield: 2 · Method: Stovetop
Ingredients
- 4 slices sourdough bread
- 8 ounces sliced cooked turkey
- 1.5 ounces cranberry sauce
- 4 ounces brie cheese
- 1 cup baby spinach
- 2 tablespoons unsalted butter
- 2 teaspoons dijon mustard
- 0.125 teaspoon black pepper
Cooking instructions
- Spread one side of each bread slice with butter. Spread the unbuttered side of two slices with Dijon mustard, then layer on the turkey, cranberry sauce, Brie, spinach, and black pepper. Top with the remaining bread slices, keeping the buttered sides facing outward. (about 3 min)
- Heat a large skillet over medium-low heat. Add the sandwiches and cook until the bottoms are crisp and golden, 3 to 4 minutes. (about 4 min) — Medium-low heat
- Carefully flip the sandwiches and cook until the second sides are crisp and the Brie is melted, 3 to 4 minutes. If the bread browns before the cheese melts, reduce the heat and cover the skillet for 1 to 2 minutes. (about 4 min) — Medium-low heat
- Transfer to a cutting board, rest for 1 minute, then slice and serve. If using leftover turkey, heat it until steaming hot; reheated poultry should reach 165°F. (about 1 min)