Two slices of light rye bread, sauteed in butter, with slices of jack cheese, leftover turkey, arugula and pickled onions.
Do you still have some leftover turkey?
Here’s an idea for a quick turkey grilled cheese sandwich. We just happened to have some sweet pickled onions in the fridge, and some arugula growing in the garden, hence the throw-together sandwich.
We’ve done something a little similar with cranberries and arugula, but this one is a grilled cheese sandwich. I think the onions are essential; I would have piled on more if we weren’t already running out.
What’s your favorite leftover turkey sandwich combination? Please let us know about it in the comments.
Turkey Grilled Cheese Sandwich with Pickled Onions Recipe
- Prep time: 5 minutes
- Cook time: 10 minutes
- Yield: Makes 1 sandwich
We use rye bread here, but really any bread will do. Just make sure it is sturdy enough to hold up to the ingredients,.
Ingredients
- 2 slices of rye bread
- 2-3 Tbsp butter
- 3-4 slices leftover turkey
- 2-3 slices Monterey jack cheese
- 2-3 pieces of arugula (optional)
- A handful of sweet pickled onions or another sweet pickle
Method
1 Heat a frying pan, preferably a cast iron one, over medium-high heat for 1-2 minutes.
2 Assemble the sandwich: While the pan is heating, assemble the sandwich, starting with a layer of bread, then cheese, then turkey, arugula, pickles, and another slice of bread.
3 Butter and cook one side: Butter the side closest to the cheese and place the sandwich butter-side down on to the hot pan to cook.
4 Butter top side, flip sandwich, and cook other side: Once the bottom of the sandwich is browned, about 2-3 minutes, butter the top of the sandwich and carefully flip the sandwich over in the pan. Toast for another minute, then turn the heat to its lowest setting and cover the pan. Watch the cheese, and when it melts you’re done. Eat immediately.
Links:
Jalapeño bread and butter pickles – these also make a great pickle to use in this turkey sandwich
