Cranberry Sage Skillet Turkey Melt Sandwiches

Quick Recipe Version (TL;DR)

• Yield: 4 hearty sandwiches (4 servings)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1/2 cup whole-berry cranberry sauce
• 2 tbsp Dijon mustard, 1 tbsp mayonnaise, 1 tbsp finely chopped fresh sage, 1 tsp orange zest, 1 tsp balsamic vinegar
• 2 tbsp unsalted butter + 1 tbsp olive oil (for skillet)
• 1 small shallot (or 1/4 cup onion), 1 garlic clove, extra chopped sage, 1 tsp fresh thyme
• 2 cups cooked turkey breast, thinly sliced or shredded (about 8 oz)
• 8 slices sturdy bread (sourdough or country), 4 tbsp softened butter (for bread)
• 4 oz smoked gouda + 4 oz sharp white cheddar, sliced or shredded
• Optional: 1/4 cup baby arugula or spinach, extra sage leaves for garnish

Do This

• 1. Stir together cranberry sauce, Dijon, mayo, chopped sage, orange zest, balsamic, salt, and pepper; set aside.
• 2. In a large skillet over medium heat, sauté butter, oil, shallot, garlic, sage, and thyme until soft and fragrant.
• 3. Add turkey, season with salt and pepper, and warm through for 3 to 5 minutes; keep warm on low.
• 4. Butter one side of each bread slice. Place half the slices butter-side down and spread with cranberry-sage mixture.
• 5. Top with warm turkey, then a generous layer of gouda and cheddar; cap with remaining bread, butter-side up.
• 6. Cook sandwiches in skillet over medium-low heat (about 300°F/150°C pan surface), 3 to 4 minutes per side, until deeply golden and cheese is melted.
• 7. Rest 1 minute, slice, garnish with extra sage if desired, and serve hot.

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Why You’ll Love This Recipe

• It transforms simple turkey into a cozy, woodsy melt layered with sage, cranberries, and smoky cheese.
• Perfect for using leftover holiday turkey or deli turkey in a way that feels special and comforting.
• Everything happens in a skillet, so cleanup stays simple and fuss-free.
• The cranberry-sage spread is tangy, sweet, and herby, balancing the richness of the cheese and buttered bread.

Grocery List

• Produce: Fresh sage, fresh thyme, 1 small shallot (or small onion), 1 garlic clove, 1 orange (for zest), optional baby arugula or spinach.
• Dairy: Unsalted butter, mayonnaise (optional but recommended), smoked gouda cheese, sharp white cheddar cheese.
• Pantry: Whole-berry cranberry sauce, Dijon mustard, balsamic vinegar, hearty bread (sourdough or country loaf), olive oil, kosher salt, black pepper.

Full Ingredients

Cranberry-Sage Spread

• 1/2 cup whole-berry cranberry sauce (canned or homemade)
• 2 tbsp Dijon mustard
• 1 tbsp mayonnaise (adds creaminess; optional but recommended)
• 1 tbsp finely chopped fresh sage leaves
• 1 tsp finely grated orange zest (about 1/2 medium orange)
• 1 tsp balsamic vinegar
• 1/8 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Woodsy Skillet Turkey

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small shallot, finely minced (or 1/4 cup finely minced yellow onion)
• 1 small garlic clove, minced
• 2 tsp finely chopped fresh sage leaves
• 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• 2 cups cooked turkey breast, thinly sliced or shredded (about 8 oz)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 tbsp low-sodium chicken broth or water (optional, to keep turkey extra juicy)

For the Turkey Melts

• 8 slices hearty sourdough or rustic country bread, about 1/2 inch thick
• 4 tbsp unsalted butter, softened (for spreading on bread)
• 4 oz smoked gouda cheese, sliced or shredded (about 1 firmly packed cup)
• 4 oz sharp white cheddar cheese, sliced or shredded (about 1 firmly packed cup)
• Optional: 1/4 cup baby arugula or baby spinach leaves
• Optional garnish: extra fresh sage leaves, very finely chopped

Step-by-Step Instructions

Step 1: Make the cranberry-sage spread

In a small mixing bowl, add the cranberry sauce, Dijon mustard, mayonnaise, chopped sage, orange zest, balsamic vinegar, salt, and pepper. Stir well until completely smooth and evenly combined. Taste and adjust seasoning; add a pinch more salt or a few extra drops of balsamic if you want a tangier, deeper flavor.

Set the bowl aside at room temperature while you prepare the turkey. The flavors will meld and the spread will thicken slightly as it rests.

Step 2: Prep the turkey and aromatics

Pat the cooked turkey dry with a paper towel if it seems very moist; this helps it brown lightly in the skillet instead of steaming. Thinly slice or shred it into bite-size pieces so it layers easily into the sandwiches.

Finely mince the shallot (or onion) and garlic, and chop the fresh sage and thyme. Having everything ready to go makes the cooking go quickly and prevents the aromatics from burning.

Step 3: Sauté the woodsy turkey filling

Place a large heavy skillet (cast iron is ideal) over medium heat. Add 2 tbsp butter and 1 tbsp olive oil. Once the butter has melted and is foaming, add the minced shallot and a pinch of salt. Cook, stirring frequently, for 2 to 3 minutes until softened and translucent.

Add the garlic, chopped sage, and thyme. Cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown.

Add the turkey, salt, and pepper. Stir to coat the turkey in the buttery, herby mixture. Cook for 3 to 5 minutes, stirring occasionally, until the turkey is warmed through and lightly sizzling. If it looks dry at any point, splash in up to 2 tbsp chicken broth or water and stir. Reduce heat to low to keep warm while you prepare the bread and cheese.

Step 4: Butter the bread and layer the flavors

Lay out the 8 slices of bread on a cutting board. Spread one side of each slice with a thin, even layer of softened butter. This buttered side will be the outside of your sandwiches and will toast in the skillet.

Flip 4 of the slices so the buttered side faces down. On these 4 slices, generously spread about 2 to 3 tbsp of cranberry-sage spread on the unbuttered side, spreading right up to the edges for every bite to have flavor.

If using, lightly tuck a few baby arugula or spinach leaves over the spread; this adds a fresh, peppery note and a bit of color contrast.

Step 5: Add the warm turkey and cheese

Divide the warm turkey mixture evenly among the 4 slices that have the cranberry-sage spread, piling it up in an even, generous layer. Keep it slightly away from the very edges to reduce spillage while cooking.

Top the turkey on each slice with a mix of smoked gouda and sharp white cheddar. Aim for about 1/2 cup total cheese per sandwich, combining both types. Using both shredded and thin slices helps the cheese melt evenly and gives those satisfying, stretchy bites.

Place the remaining 4 bread slices on top of each sandwich, buttered side facing up.

Step 6: Griddle the melts low and slow

Wipe out the skillet if needed, then set it over medium-low heat. You are aiming for a gentle, even sizzle, roughly equivalent to a pan surface temperature of about 300°F / 150°C, so the bread becomes deeply golden while the cheese fully melts.

Place as many sandwiches as will comfortably fit in the skillet without crowding. Cook for 3 to 4 minutes on the first side, pressing gently with a spatula once or twice. When the bottom is a deep golden brown, carefully flip each sandwich.

Cook the second side for another 3 to 4 minutes, until equally golden and the cheese is melted and gooey. If the bread is browning too quickly before the cheese melts, reduce the heat to low and cover the skillet for 1 to 2 minutes to trap heat and help the cheese finish melting.

Repeat with remaining sandwiches if cooking in batches.

Step 7: Rest, slice, and serve

Transfer cooked melts to a cutting board and let them rest for 1 minute. This short rest allows the cheese to settle slightly so it does not all spill out when sliced.

Use a sharp knife to cut each sandwich in half on the diagonal. If you like, sprinkle a pinch of very finely chopped fresh sage over the top for an extra woodsy aroma.

Serve immediately while the sandwiches are hot, the bread is crisp, the cheese is molten, and the cranberry-sage spread is warm and tangy.

Pro Tips

• Choose sturdy bread: A rustic sourdough or country loaf holds up best to the juicy turkey and melted cheese. Avoid very soft sandwich bread, which can get soggy.
• Keep the heat moderate: Medium-low heat is key. Too hot and the bread will burn before the cheese melts; too low and the bread will dry out instead of crisping.
• Mix your cheeses: Combining a melty cheese (like gouda) with a sharp one (like white cheddar) gives both stretch and bold flavor.
• Warm the turkey first: Starting with hot turkey keeps the interior of the sandwich steamy and helps the cheese melt faster without scorching the bread.
• Make extra spread: The cranberry-sage spread doubles as a great dip for leftover turkey, roasted potatoes, or even a cheese board.

Variations

• Roasted chicken version: Swap the turkey for cooked shredded or sliced chicken. Everything else stays the same and still tastes wonderfully woodsy.
• Open-faced melts: Use just one slice of bread per serving. Toast one side in the skillet, flip, then top with spread, turkey, and cheese. Cover and cook until the bottom is crisp and the cheese is melted.
• Extra smoky: Use all smoked gouda, add a pinch of smoked paprika to the turkey, and grill the sandwiches on an outdoor griddle for a campfire-style twist.

Storage & Make-Ahead

The assembled, cooked melts are best enjoyed immediately while the bread is crisp and the cheese is soft and stretchy. However, you can break the recipe into components to make it easier on a busy day. The cranberry-sage spread can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. The woodsy turkey filling can be sautéed up to 2 days ahead; let it cool, then refrigerate in a sealed container. Rewarm the turkey gently in a skillet over low heat before assembling the sandwiches.

If you have leftover cooked sandwiches, let them cool completely, then wrap individually in foil and refrigerate for up to 2 days. Reheat in a 350°F (175°C) oven for 10 to 12 minutes, directly on the rack or on a baking sheet, until hot and crisp. Avoid microwaving if possible, as it tends to make the bread tough and chewy.

Nutrition (per serving)

Approximate values per sandwich (1 of 4): about 680 calories, 36 g protein, 31 g fat, 59 g carbohydrates, 4 g fiber, 13 g sugar, and 1,200 mg sodium. Actual nutrition will vary based on the specific brands of bread, cheese, and cranberry sauce you use, as well as how generously you butter the bread.