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Turkey Cranberry Provolone Sandwich Melt
Turkey Cranberry Provolone Sandwich Melts are hot, cheesy, sweet‑savory sandwiches made with leftover turkey, tangy cranberry sauce, and melty provolone layered between buttery bread and grilled until crisp and golden. They are a cozy, café‑style way to turn simple holiday leftovers into something that tastes completely new and special.
Introduction
There is something almost magical about that first bite of a hot turkey melt after a holiday feast. Tender slices of roast turkey, still juicy from the big day, get tucked into buttery bread with a generous swipe of cranberry sauce and a blanket of provolone that melts into every nook and cranny. The edges of the bread go crisp and golden in the pan, while the middle stays soft and cheesy, so every bite is a mix of crunch, creaminess, and sweet‑savory goodness.
This Turkey Cranberry Provolone Sandwich Melt celebrates everything people love about classic Thanksgiving flavors but delivers them in a simple, satisfying sandwich you can make in minutes. The cranberry sauce adds a bright, tangy sweetness that cuts through the richness of the cheese and turkey, while provolone brings that mellow, melty pull that makes every bite feel indulgent. It is the kind of easy comfort food that works just as well for a lazy weekend lunch as it does for a quick weeknight dinner.
Using leftover turkey this way also feels practical and a little luxurious at the same time. Instead of another plain plate of leftovers, you are grilling up something that looks and tastes like it came from a cozy café or diner. Pair it with a simple salad, a cup of soup, or even leftover veggies from your holiday table, and you have an effortless meal that feels completely fresh.
So if you have turkey and cranberry sauce waiting in the fridge and you are craving something warm, cheesy, and satisfying, this Turkey Cranberry Provolone Sandwich Melt is exactly what you need. Let’s get started and turn those leftovers into the best grilled sandwich of the season.
Why You’ll Love This Recipe
- Perfect way to use leftovers so your holiday turkey and cranberry sauce never feel boring or repetitive again.
- The combination of melty provolone, savory turkey, and tangy cranberry sauce creates a balanced, sweet‑savory flavor that feels restaurant‑worthy.
- It comes together quickly on the stovetop, making it an easy dinner or lunch idea when you want comfort food without a lot of effort.
- The texture contrast of crispy, buttery bread with gooey cheese and tender turkey makes every bite feel extra satisfying.
- The recipe is very flexible, so you can swap the bread, add extras like stuffing or greens, or adjust the richness to match your taste.
- If you love creamy, cheesy turkey or chicken recipes, this melt gives you those cozy vibes in a handheld, grilled version.
Ingredients
Below is a suggested ingredient list sized for 2 generous sandwiches. Adjust amounts as needed for how much leftover turkey you have or how many people you are feeding.
| Ingredient | Approx. Amount | Notes / Friendly Tips |
|---|---|---|
| Sliced cooked turkey | 6–8 oz total | Use leftover roasted turkey; slice fairly thin for even heating. |
| Bread (sourdough or French bread) | 4 slices | Choose sturdy bread that grills well without falling apart. |
| Provolone cheese slices | 4 slices | Provolone melts beautifully and adds mild, creamy flavor. |
| Cranberry sauce | 1/3–1/2 cup | Whole‑berry or jellied both work; use more for extra sweetness. |
| Mayonnaise | 2–3 tbsp | Adds richness and helps crisp the bread when grilled. |
| Butter, softened | 2–3 tbsp | For spreading on the outside of the bread before grilling. |
| Salt and black pepper | To taste | Lightly season the turkey if needed. |
| Fresh thyme or rosemary (optional) | 1–2 tsp, chopped | Adds a fresh, herby note that pairs well with turkey and cranberry. |
| Baby spinach or arugula (optional) | 1 small handful | For a bit of color and freshness inside the melt. |
Use what you already have in your fridge and pantry; this is meant to be a forgiving, comfort‑food style sandwich, not a fussy recipe.
Step‑by‑Step Instructions
1. Prep the ingredients
- Lay your bread slices out on a cutting board in pairs to build two sandwiches.
Tip: Use bread slices that are similar in size so the sandwiches cook evenly and do not slide apart while grilling. - If your turkey is very cold from the fridge, let it sit at room temperature for 10–15 minutes or warm it briefly in the microwave until just lukewarm.
Tip: Starting with slightly warm turkey helps the cheese melt faster and prevents the bread from over‑browning before the filling heats through. - If using fresh herbs, chop them finely so they distribute nicely in the sandwich.
Tip: A little sprinkle of thyme or rosemary goes a long way, so keep it light to avoid overwhelming the other flavors.
2. Build the flavor layers
- Spread a thin layer of mayonnaise on one side of each slice of bread. This side will go on the inside of the sandwich.
Tip: Mayonnaise on the inside adds moisture and richness without making the bread soggy. - On two of the bread slices, spoon cranberry sauce over the mayo side, spreading it almost to the edges.
Tip: Leave a small border so the cranberry sauce does not spill out too much while the cheese melts. - Place a slice of provolone cheese on top of the cranberry layer on each of those two slices.
Tip: Putting cheese directly against the cranberry helps “seal” it in and keeps the sauce from soaking into the bread. - Layer the sliced turkey evenly over the cheese on each sandwich, seasoning lightly with salt and pepper if your turkey is plain.
Tip: Arrange the turkey in overlapping layers rather than in a big pile so the sandwich heats evenly and is easier to bite through. - Sprinkle fresh thyme or rosemary over the turkey, if using, and add a few baby spinach or arugula leaves if you want some greens.
Tip: Do not overload with greens; a small handful adds freshness without making the sandwich hard to grill. - Top each pile with the second slice of provolone cheese, then close the sandwiches with the remaining bread slices, mayo side facing in.
Tip: Cheese on both sides of the filling helps everything melt together and keeps the turkey and cranberry anchored in place.
3. Butter and preheat the pan
- Spread softened butter over the outer top side of each sandwich.
Tip: A thin but even layer of butter will give you a golden, crisp exterior without being greasy. - Heat a nonstick skillet or griddle over medium‑low heat.
Tip: Medium‑low heat gives the cheese time to melt while the bread gradually turns golden; high heat can burn the bread before the inside is hot.
4. Grill the melts
- Place the sandwiches buttered‑side down into the warm skillet, then butter the now‑top sides while they are in the pan.
Tip: Use a spatula to gently press down so the bread makes full contact with the pan for even browning. - Cover the skillet with a lid or a large sheet of foil to trap heat and help the cheese melt. Cook for 3–5 minutes, checking the bottom after 3 minutes.
Tip: If the bread is browning too fast, reduce the heat to low; you want slow, even toasting. - When the bottom is golden and crisp, flip each sandwich carefully with a spatula and cook the second side for another 3–5 minutes, still covered, until the cheese is fully melted and the other side is golden.
Tip: If the sandwiches feel like they might slide apart, hold the top with your fingers or another spatula while you flip. - Once both sides are crisp and the cheese is melted and gooey, transfer the sandwiches to a cutting board and let them rest for 1–2 minutes.
Tip: A short rest helps the cheese thicken slightly so it does not all run out when you slice the melt. - Slice each sandwich in half on the diagonal and serve immediately while hot and melty.
Tip: A sharp serrated knife makes it easier to cut through crisp bread without squashing the filling.
Tips for Success
- Use sturdy, good‑quality bread so the sandwich holds together while grilling and cutting.
- Do not skimp on the cheese; enough provolone is key for that classic, creamy, cafe‑style turkey melt texture.
- Keep the heat at medium‑low or low and use a lid so the cheese melts before the bread over‑browns.
- Warm the turkey slightly before assembling if it is very cold to keep the sandwich from drying out as it cooks.
- Adjust the cranberry sauce to your taste: more for a sweeter, tangier sandwich, less for a more savory profile.
- If your cranberry sauce is very loose, mix it with a spoonful of mayo or cream cheese to help it hold together in the sandwich.
- For a more indulgent version, spread a very thin layer of softened cream cheese inside along with the mayo before adding the cranberry and turkey.
Variations & Substitutions
- Cheese swaps: Replace provolone with mozzarella, Swiss, Muenster, or sharp white cheddar for a different flavor and melt. Choose a cheese that melts smoothly for the best texture.
- Bread variations: Try ciabatta, French bread, brioche, or a hearty multigrain loaf. Just make sure it is not too delicate so it can handle grilling.
- Extra‑cozy “Thanksgiving” melt: Add a thin layer of leftover stuffing on top of the turkey, or drizzle a little warm gravy over the turkey before closing the sandwich for a more decadent, knife‑and‑fork style melt.
- Lighter or higher‑protein twist: Use whole‑grain bread, add extra turkey, and go lighter on the cranberry sauce. You can also add more greens like baby spinach or arugula to boost freshness and fiber.
What to Serve With It
- A crisp green salad with a light vinaigrette to balance the richness of the cheese and turkey.
- A simple bowl of soup such as tomato soup, butternut squash soup, or chicken noodle for a cozy, diner‑style meal.
- Roasted or leftover vegetables like Brussels sprouts, green beans, or roasted carrots for an easy way to round out the plate.
- For a comforting lunch or dinner at home, serve the melt with kettle‑cooked chips or oven fries and a cold sparkling drink or apple cider.
Storage & Reheating
- Storing assembled melts: Grilled sandwiches are best enjoyed fresh, but if needed you can refrigerate leftovers tightly wrapped in foil or in an airtight container for up to 2 days.
- Storing components: Leftover turkey will usually keep in the fridge for 3–4 days, and cranberry sauce often keeps longer, so you can assemble fresh melts each day instead of storing finished sandwiches.
- Reheating in a skillet: Warm the sandwich over low heat in a covered nonstick pan, flipping occasionally until the cheese is remelted and the bread is crisp again.
- Reheating in the oven or toaster oven: Place the sandwich on a baking sheet and reheat at a low temperature (around 300°F / 150°C) until heated through, then briefly increase the heat or use broil for a minute if you want the exterior extra crisp.
- If the bread feels dry after reheating, you can lightly brush the outside with a touch more butter or oil before warming to help restore some of the crispness and richness.
Nutrition Facts
Approximate nutrition for one hearty sandwich (this will vary based on bread type, turkey portion, and exact ingredients):
| Nutrient | Approx. Amount per Sandwich |
|---|---|
| Calories | 550–650 kcal |
| Protein | 30–35 g |
| Carbs | 45–55 g |
| Fat | 25–30 g |
| Fiber | 3–5 g |
| Sugar | 10–18 g |
| Sodium | 900–1200 mg |
With lean turkey and a good amount of protein from both the meat and cheese, this melt can fit into a higher‑protein comfort‑food meal. To make it lighter, use whole‑grain bread, a bit less cheese and cranberry sauce, and go easy on the butter. To keep it more indulgent and cozy, stick with plenty of cheese and buttery bread and pair it with a lighter side salad.
Common Mistakes to Avoid
- Using bread that is too soft or thin, which can tear or turn soggy instead of crisping up nicely.
- Cooking over heat that is too high, which burns the bread before the cheese melts and the turkey warms through.
- Overloading the sandwich with too much filling, making it difficult to flip and causing the cranberry sauce to leak out.
- Skipping the lid or cover while grilling, which makes it harder to get the cheese fully melted without over‑browning the bread.
- Forgetting to rest the sandwich for a minute before slicing, which can cause the cheese and filling to slide out.
FAQ
Can I make this Turkey Cranberry Provolone Sandwich Melt ahead of time?
It is best to assemble and grill the sandwiches right before serving so the bread stays crisp and the cheese is perfectly melty. If you want to get ahead, you can pre‑slice the turkey, portion out the cranberry sauce, and have the bread and cheese ready, then assemble and cook when you are ready to eat.
Can I use deli turkey instead of leftover roast turkey?
Yes, deli turkey works well here. Choose a roasted or smoked turkey that you like, and ask for it to be sliced medium‑thin so it layers nicely and warms through quickly.
What can I use instead of provolone cheese?
Any good melting cheese can work: mozzarella for a milder stretch, Swiss or Gruyère for nuttier flavor, Muenster for extra creamy texture, or sharp cheddar for more bite. Just avoid very crumbly cheeses that do not melt smoothly.
Can I bake these melts instead of cooking them in a skillet?
You can assemble the sandwiches, brush the outsides with melted butter or oil, and bake them on a sheet pan at around 375°F (190°C) until the cheese is melted and the bread is toasted. For extra crispness, you can finish under the broiler for a minute or two, watching closely.
Can I freeze these sandwiches?
Freezing whole assembled, grilled sandwiches is not ideal because the bread can become dry or tough once reheated. However, you can absolutely freeze sliced turkey and cranberry sauce separately, then thaw and use them later to build fresh melts.
How do I keep the cranberry sauce from making the sandwich soggy?
Use the cheese as a barrier by layering it between the cranberry sauce and bread, and avoid using too much sauce. If your cranberry sauce is very loose, you can mix it with a bit of mayo or softened cream cheese to thicken it before spreading.
Is this recipe kid‑friendly?
Most kids who enjoy turkey and grilled cheese will be happy with this melt, especially if you go lighter on the cranberry sauce. You can always serve extra sauce on the side for dipping if some people at the table like it sweeter and others prefer it more savory.
Conclusion
Turkey Cranberry Provolone Sandwich Melts are a simple way to turn leftover turkey into a cozy, melty, café‑style meal that feels anything but like “just leftovers.” With crispy, buttery bread, gooey provolone, and a pop of tangy cranberry sauce, this sandwich hits every comfort‑food note while still being easy enough for a laid‑back lunch or weeknight dinner.
Give this Turkey Cranberry Provolone Sandwich Melt a try the next time you have turkey and cranberry sauce waiting in the fridge, and do not be surprised if it becomes a post‑holiday tradition at your house. If you loved this, you might also enjoy making a Creamy Chicken Pillows for another cozy, cheesy idea.
Open Faced Turkey Cranberry Provolone Sandwich Melt
A delicious open-faced sandwich featuring savory turkey, tangy cranberry sauce, and creamy provolone cheese, creating a harmonious blend of flavors that is both comforting and indulgent.
Ingredients
- Sliced turkey breast
- Cranberry sauce
- Provolone cheese slices
- Sliced bread of your choice
- Butter
Directions
- Preheat the oven to 350°F (175°C).
- Spread butter on one side of each slice of bread.
- Place the bread slices on a baking sheet, buttered side down.
- Top each slice with sliced turkey breast, cranberry sauce, and provolone cheese slices.
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
