Grilled Turkey, Swiss and Cranberry Sandwiches
Ingredients
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nonstick cooking spray
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4 slices sandwich bread
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2 tablespoons unsalted butter
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2 tablespoons cranberry sauce
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4 Swiss cheese slices
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½ pound sliced cooked turkey breast
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½ cup baby arugula
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Prepare the June Pan
Coat the June Pan with nonstick cooking spray.
nonstick cooking spray
June Pan
Prepare the bread
Spread a thin layer of butter, margarine or mayonnaise on one side of a slice of bread. Place the bread buttered-side down on the June Pan. Repeat with the other 3 slices of bread.
4 slices sandwich bread
2 tablespoons unsalted butter
butter knife
measuring spoons
Add the cranberry sauce
Spread the cranberry sauce on two of the slices of bread, dividing it evenly between them.
2 tablespoons cranberry sauce
Add the cheese and turkey
Place 1 slice of cheese on top of all 4 slices of bread. On each bread slice without cranberry, place 2 slices of turkey. Set cooking preferences using the button below. Recommended settings are prepopulated.
4 Swiss cheese slices
½ pound sliced cooked turkey breast
Cook the sandwiches
Place the June Pan on the middle shelf of the June Oven. Cook the sandwiches until the cheese is melted and the bread is golden, 11 to 19 minutes (depending on the type of bread used). June will notify you when the sandwiches are ready. If desired, follow on-screen directions to continue cooking.
June Oven
Add the arugula
Remove the June Pan from the June Oven and set it on a cooling rack. Identify the two bread slices that you spread the cranberry sauce on (under the cheese) and to those slices add the arugula, dividing it evenly between them. Close the sandwiches, topping the arugula with the other slice of bread, so that the cheese is enclosed in the sandwich. Press down firmly.
½ cup baby arugula
cooling rack
flip spatula
measuring cups
Serve
Slice each sandwich in half and serve immediately.