Save A gourmet twist on the classic grilled cheese: juicy turkey, tangy cranberry sauce, and aromatic pesto melded with melted cheese between golden buttery bread Perfect for using holiday leftovers or creating a hearty flavorful lunch
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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I first made this melt after Thanksgiving to use up leftover turkey and cranberry sauce It quickly became a family favorite for lunch and casual dinners
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Ingredients
- Bread & Spreads: 4 slices sourdough bread, 2 tbsp unsalted butter softened, 2 tbsp basil pesto (store-bought or homemade), 2 tbsp cranberry sauce (whole berry or jellied)
- Filling: 150 g (5 oz) cooked turkey breast thinly sliced, 4 slices provolone or mozzarella cheese
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Instructions
- Step 1:
- Lay out the bread slices Spread butter on one side of each slice Flip the slices and spread pesto on two slices and cranberry sauce on the other two slices (unbuttered sides)
- Step 2:
- On the pesto-spread slices layer cheese turkey and then another slice of cheese Top with the cranberry-spread bread slices buttered side facing outward
- Step 3:
- Heat a large skillet or griddle over medium heat
- Step 4:
- Place sandwiches in the skillet Cook for 3–4 minutes per side pressing gently until bread is golden brown and cheese is melted
- Step 5:
- Remove let cool slightly slice in half and serve warm
Save Making this sandwich always brings back fond memories of family gatherings especially after the holidays where leftovers become delicious new creations
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Required Tools
Large skillet or griddle, spatula, bread knife
Allergen Information
Contains Wheat (bread), Milk (cheese butter), Tree nuts (possible in pesto) Pesto may contain nuts and cheese check labels if allergies are a concern
Nutritional Information
Per serving: 480 calories, 24 g total fat, 37 g carbohydrates, 28 g protein
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This melt is a perfect blend of savory and sweet that satisfies lunch cravings and uses up holiday leftovers deliciously
Recipe FAQ
- → What kind of bread works best for this sandwich?
Sourdough is recommended for its sturdy texture and tangy flavor, but whole wheat or multigrain are great alternatives for added fiber.
- → Can I substitute turkey with other proteins?
Yes, chicken or rotisserie chicken can be used as tasty alternatives that complement the pesto and cranberry flavors well.
- → What cheeses pair well in this melt?
Provolone or mozzarella melt nicely, but Swiss, cheddar, or gouda can also add delicious variations to the flavor profile.
- → How do I prevent the sandwich from becoming soggy?
Spread butter on the outer sides of the bread and cook on medium heat until golden and crisp; this helps seal in moisture and melt the cheese evenly.
- → Is it necessary to use store-bought pesto and cranberry sauce?
Homemade or store-bought options both work; choose based on preference and convenience without impacting the sandwich's signature taste.
