Related Video: Homemade Cranberry Sauce

Since Thanksgiving isn’t a holiday that screams cheese, we’ve made it our mission to employ the idea in leftovers. These cranberry brie turkey melts are precisely what they call for: rustic slices of artisan bread, tangy cranberry sauce, creamy buttery brie, and a mound of garlicky leftover turkey. We’re always into sandwiches that mimic a couple of classics. This includes a meaty packed carne asada torta, cheese-forward frisco melts, and a sauce on the side like a French dip. If you love all of these ideas, then here are a few things you need to know to make your cranberry brie turkey melts your new leftover hit!
How to assemble:
- Hopefully you’ll be able to find some remaining bits of turkey from Thanksgiving, but if not, then hit the store for a rotisserie chicken. This is why rotisserie chickens exist! These sandwiches were created with simplicity in mind.
- We always encourage making homemade cranberry sauce, which is why your Thanksgiving day guests will likely devour it all with a bite of Parker house roll. But if you don’t have any left or don’t deem it necessary to make it homemade just for this sandwich, then Taste of Inspirations, Ocean Spray, or Stonewall Kitchen are reliable jarred cranberry sauces.
- If 3 tablespoons of cranberry sauce doesn’t feel like enough, then pile on more for a saucier sandwich situation. Or keep some on the side for dipping!
- Whether you’re feeling sourdough, a whole wheat Pullman loaf, or a rustic Italian peasant bread, any of these will work. Just make sure to get thin slices.
How to cook:
It’s preferable here to use an 8" to 9" cast-iron skillet or plancha for optimal bread toasting. If you don’t have one, that’s totally fine—just use a large stainless steel or nonstick skillet and increase the amount of oil accordingly. Cast-iron retains heat quite well, so preheat the pan while assembling your sandwiches. Then keep it over medium-low to low heat while toasting the bread. This will enable low, slow, and even golden bread toastiness. If you like a little char, then let the bread toast a little longer. Placing a lid over the sandwiches will create steam and allow the cheese in between the layers to melt thoroughly.
How to store:
Make these sandwiches ahead, wrap in foil, and keep in the refrigerator for up to 2 days. Reheat in a toaster oven or in a 350° oven.
Did you try making these? Let us know how it went in the comments!
Ingredients
- 2
garlic cloves, grated or finely chopped
- 4 Tbsp.
unsalted butter, melted
- 1 Tbsp.
honey
- 1 tsp.
kosher salt
- 1/2 tsp.
freshly ground black pepper
- 3 cups
packed leftover shredded or chopped turkey
- 8
slices sourdough bread
- 8 oz.
brie, sliced into 16 slices
- 12 Tbsp.
cranberry sauce, divided, plus more for serving
- 4 Tbsp.
extra-virgin olive oil, divided
Directions
- Step 1In a medium bowl, combine garlic, butter, honey, salt, and pepper. Add turkey and toss to combine.
- Step 2Layer a slice of bread with 2 slices torn brie, 1 1/2 tablespoons cranberry sauce, and one-quarter of turkey mixture. Top with 1 1/2 tablespoons cranberry sauce and 2 more slices brie. Close sandwich with another slice of bread. Repeat with remaining bread, cheese, sauce, and turkey mixture for a total of 4 sandwiches.
- Step 3Heat an 8" or 9" cast-iron skillet over medium heat until hot. Pour in 2 tablespoons oil. Working in batches, add sandwiches, then cover and cook, turning halfway through and adding more oil if bread absorbs too much, until bread is golden brown and brie is oozing, 2 to 4 minutes per side. Repeat with remaining sandwiches.
- Step 4Serve sandwiches with more cranberry sauce alongside.

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