Grilled Turkey Cheddar with Cranberry Chutney and Caramelized Shallots

Leftover turkey, Dijon mustard, white cheddar, cranberry chutney and caramelized shallots, grilled until gooey on Country White Bread.


Caramelized Shallots
  • 4 Shallots, sliced into thin rings
  • 1-2 Tbsp. Olive Oil
Cranberry Chutney
  • 12 oz. Fresh Cranberries
  • ¾ C. Cane Sugar
  • ½ C. Fresh Orange Juice
  • 2 tsp. orange zest
  • ¾-inch Fresh Ginger, peeled and grated
Grilled Sandwich
  • 2 Slices Canyon Bakehouse Country White Bread 
  • 2 Tbsp. Butter 
  • 2 tsp. Dijon Mustard 
  • 2 Tbsp. Cranberry Chutney (see above) 
  • 3 oz. Sliced Roast Turkey 
  • 2 oz. Sharp White Cheddar, grated


  1. To caramelize the shallots, heat the oil in a large skillet over medium heat.
  2. Place the sliced shallots in a thin layer on the bottom of the skillet. Stirring, cook for about 5 minutes.
  3. Reduce the heat to low and cover the pan. Stir every 10 minutes until a deep golden color is achieved, about 30 minutes.
  4. Meanwhile, place the chutney ingredients in a medium saucepan. Bring them to a boil and cook over medium heat until the berries begin to break, and the sauce thickens, about 10 minutes. Remove from heat.
  5. Spread the outsides of the bread with butter and the insides with Dijon mustard, followed by cranberry chutney. Assemble the sandwich with leftover turkey and grated white cheddar.
  6. Place the buttered sandwich onto a hot griddle. Grill both sides until the bread is golden and the cheese is melted.
  7. Store the leftover shallots and chutney in the refrigerator for up to 2 weeks.


Difficulty: Easy

Prep: 15 min

Cook: 35 min

Servings: 1