This turkey cranberry brie sandwich is a wonderful way to use up leftovers. One of the blessings of having leftover turkey and cranberry sauce is enjoying these flavors in a grilled sandwich. If you have never tried it, I encourage you to do so!
This sandwich takes it up a notch by further melting the brie under the broiler and by adding other ingredients. Things like thinly sliced white turkey meat, homemade cranberry sauce, and fresh thyme jazz up this take on a classic grilled cheese. To add color and crunch, baby spinach and red lettuce is drizzled in olive oil and sprinkle with salt and black pepper. Honestly, the best part of any sandwich is its foundation, so try to use fresh good quality bread. For this sandwich, I used homemade Cuban bread.
Another plus is this sandwich is so versatile! Depending on what you are craving, and what you have on hand, you could add thinly sliced apples or pears, candied walnuts or pecans, pesto or avocado. By doing so, you would change the flavor profile, but it would give you the flexibility you need to be a resourceful chef. Having another recipe to use up turkey leftovers is always a good thing. 😉Print
Leftover Turkey Cranberry Brie Sandwich
Learn how to make leftover turkey cranberry brie sandwiches with this easy recipe. You’ll use up Thanksgiving leftovers and have a delicious lunch or dinner recipe that your family will love!
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 4 sandwiches
- 8 slices Cuban bread, cut 1/2 inch thick
- 2 tablespoons butter
- 8 slices roasted turkey (white meat)
- 4 slices brie cheese, cut the long way
- 1 tablespoon fresh thyme leaves, rinsed and dried
- 4 tablespoons cranberry sauce (homemade leftovers)
- 1 1/2 cups spring mix lettuce
- 2 teaspoons olive oil
- Sprinkle of salt and black pepper
- Butter the sides of 8 slices of bread that has been cut 1/2 inch thick.
- Slice the roasted turkey. Cut the brie in long strips. Rinse the fresh thyme, pat dry, and take the leaves off the stems.
- Put a long slice of brie on the unbuttered side of the bread. On top of that, add the sliced turkey. Sprinkle fresh thyme on the other unbuttered slice of bread.
- In a large cast iron skillet, pan fry the sandwich for 4 minutes over medium high heat, or until it’s a nice golden brown. Flip the turkey sandwich over and cook the other side for 2 to 3 minutes. Remove from the heat.
- Optional: to further melt the brie, place the 4 sandwiches on a cookie sheet and bake under the broiler for a minute or two.
- Remove the sandwiches from the cookie sheet. Put the spring lettuce mix in a medium bowl, drizzle on the olive oil, and sprinkle with salt and black pepper.
- Place 1 tablespoon of cranberry sauce on top the turkey in each sandwich. Add four to six pieces of spring mix. Place the top of the sandwich back on, then cut it in half. Serve warm.
- If you need to make these ahead of time, leave off the cranberry sauce and the spring mix lettuce. Warm up the sandwiches on a cookie sheet in the oven, then add the cranberry sauce and the spring mix just before serving.
- To add variety, add some fruit like a thinly sliced Granny Smith apple or Bartlett pear.
- If you like a nutty taste, add some candied walnuts or pecans.
- If you want more veggies, add thinly sliced avocado or the green parts of a spring onion.
- If you want to try a different cheese, use white cheddar or crumbled blue cheese.
- If you want a spread, try a thin layer of mayo, Dijon, or pesto on the bread.
- If you want additional meat, try adding a slice of bacon.