Pesto Cranberry Turkey Melt (Print Version)

Juicy turkey, tangy cranberry, and pesto paired with melted cheese on buttery sourdough bread.

# Components:

→ Bread & Spreads

01 - 4 slices sourdough bread
02 - 2 tablespoons unsalted butter, softened
03 - 2 tablespoons basil pesto (store-bought or homemade)
04 - 2 tablespoons cranberry sauce (whole berry or jellied)

→ Filling

05 - 150 grams cooked turkey breast, thinly sliced
06 - 4 slices provolone or mozzarella cheese

# Method:

01 - Spread butter on one side of each bread slice. Flip and spread pesto on two slices and cranberry sauce on the other two slices on the unbuttered sides.
02 - On pesto-spread slices, layer cheese, turkey, and another slice of cheese. Top with cranberry-spread slices, buttered side outward.
03 - Preheat a large skillet or griddle over medium heat.
04 - Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese melts.
05 - Remove from heat, let cool slightly, slice in half, and serve warm.

# Expert Advice:

01 -
  • Juicy turkey adds protein and flavor
  • Tangy cranberry sauce brings a festive zest
02 -
  • Swap turkey for chicken or rotisserie chicken if desired
  • Try using Swiss cheddar or gouda cheese for different flavors
03 -
  • Press gently while cooking to help the cheese melt evenly
  • Use softened butter for easier spreading and richer flavor
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