This Turkey & Brie Grilled Sandwich with Fresh Greens is a deliciously melty, slightly tangy, and perfectly crisp creation that brings together savory sliced turkey, creamy brie, and fresh leafy greens, all pressed between golden grilled bread. It’s a satisfying meal that feels fancy without any fuss—just what I like for a cozy lunch or an easy dinner.
Why You’ll Love This Recipe
I love how this sandwich transforms simple ingredients into something that tastes gourmet. The brie melts beautifully and adds a luxurious creaminess, while the turkey keeps it hearty and protein-packed. The fresh greens add a bit of bite and brightness that balances the richness. It’s easy to make, comes together fast, and tastes like something I’d order at a café. Paired with a side salad or a bowl of soup, it’s a complete and comforting meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Sliced cooked turkey (deli-style or leftover roast turkey)
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Brie cheese (sliced, rind optional)
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Mixed fresh greens (such as arugula, spinach, or spring mix)
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Cranberry sauce or Dijon mustard (optional for added flavor)
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Sliced bread (sourdough, multigrain, or your favorite type)
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Butter or olive oil (for grilling)
Directions
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I begin by preheating a skillet or grill pan over medium heat.
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I lay out the bread slices and spread one side of each with butter (this will be the outside for grilling).
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On the unbuttered side, I layer slices of brie, turkey, and a small handful of fresh greens. If I’m in the mood, I add a thin layer of cranberry sauce or Dijon mustard for a flavor boost.
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I top with the second slice of bread, buttered side facing out.
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I place the sandwich in the skillet and grill for about 3–4 minutes per side, pressing slightly, until the bread is golden and the brie is melted.
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Once grilled, I let the sandwich rest for a minute before slicing—it helps everything hold together nicely.
Servings and timing
This recipe makes 2 sandwiches. It takes about 15 minutes total—5 minutes for prep and 10 minutes for grilling.
Variations
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I like using fig jam instead of cranberry sauce for a slightly sweeter, more earthy flavor.
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For extra crunch, I sometimes add thinly sliced apples or pears inside the sandwich.
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If I don’t have brie, I’ve swapped in camembert or even havarti with good results.
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Toasted walnuts or pecans can be added for some added texture and flavor.
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I’ve also made this sandwich in a panini press for that crisp, café-style finish.
Storage/reheating
If I have leftovers (which is rare), I store the sandwich wrapped in foil in the fridge for up to one day. To reheat, I place it back in a skillet over low heat or in a toaster oven until warmed through and crispy again—microwaving tends to make the bread soggy, so I avoid that.
FAQs
Can I make this sandwich ahead of time?
I prefer making it fresh, but I can prep the ingredients ahead and assemble just before grilling. That way the greens stay fresh and the bread doesn’t get soggy.
What’s the best bread for this sandwich?
I love using a sturdy bread like sourdough or multigrain because it crisps up nicely and holds the fillings well.
Do I need to remove the rind from the brie?
It’s totally up to me. I usually leave it on—it melts fine and adds to the flavor—but I’ve also trimmed it off when I want a smoother texture.
Can I make this sandwich vegetarian?
Yes, I just leave out the turkey and maybe add roasted veggies or grilled mushrooms instead. The brie still makes it feel indulgent.
How do I keep the greens from wilting?
I use sturdy greens like arugula or baby spinach, and I don’t overload the sandwich. Adding them right before grilling helps keep them fresh.
Conclusion
This Turkey & Brie Grilled Sandwich with Fresh Greens is one of those recipes I rely on when I want something warm, comforting, and a little special. It’s fast, flavorful, and easy to customize. Whether I’m serving it with soup on a chilly day or enjoying it with a fresh salad in the summer, it always hits the spot.
