Turkey Melt Sandwich with Cranberry Relish (Airfryer)
Crispy, cheesy turkey melt sandwich made in the air fryer with tangy cranberry relish. Ready in minutes and perfect for using leftover turkey for a quick lunch or easy dinner idea.
Equipment
- Air Fryer
- Mixing Bowls
- Measuring cups and spoons
Ingredients
Cranberry–Jalapeño Relish
- ⅓ cup whole-berry cranberry sauce storebought or homemade
- 1 tablespoon chopped jalapeño fresh or pickled
- 1 teaspoon fresh lime juice
Hot-Honey Dijon Mayo
- 2 tablespoons mayonnaise
- 2 teaspoon Dijon mustard
- 2 teaspoon honey
- ½ teaspoon red pepper flakes
Sandwiches
- 4 slices sourdough
- 2 tablespoon softened butter
- 8–10 ounce sliced turkey deli or leftover roasted
- 4 slices provolone cheese
- ½ cup shredded sharp cheddar cheese
- ¼ small red onion very thinly sliced
- 1 small handful baby spinach
Instructions
Make the sauces:
- In a small bowl, stir together the cranberry relish ingredients.
- In another bowl, mix the hot-honey Dijon mayo until smooth.
Prep the bread:
- Butter one side of each bread slice (this will be the outside).
- Flip the slices and spread the unbuttered sides with the hot-honey Dijon mayo.
Assemble the sandwiches:
- On two slices (mayo side up), layer in this order: provolone → turkey → a few red onion slices → a thin layer of cranberry relish (leave ½ inch clear around the edges) → spinach → shredded cheddar.
- Top with the remaining bread, buttered side facing out.
Air fry:
- Preheat the air fryer to 360°F (182°C).
- Place sandwiches in the basket (don’t overcrowd).
- Cook 5–7 minutes, flipping halfway, until the bread is golden and crisp and the cheese is melted.
Serve:
- Let rest 1 minute, then slice and serve with extra cranberry relish for dipping.
Notes
- For stove top method, heat a large nonstick or cast-iron skillet over medium-low. Cook sandwiches 3–4 minutes per side, covering the first side to help the cheese melt, until the bread is deeply golden and cheese is gooey.
- Use sourdough bread so that it can hold the cheese and stay firm. It has a better texture and thickens than regular bread.
- When using deli turkey slices, try not to freeze the sandwich as the meat will release moisture when thawed.
- For making this sandwich in stovetop, brush with a light cooking spray or butter on the outsides of the sandwiches, each piece of bread turns golden brown in just 2–3 minutes per side in a large skillet or panini press.
