Ingredients
Equipment
Method
Method
Caramelise the onions:
- Melt 1 tablespoon butter in a small saucepan over medium-low heat. Add sliced onions and brown sugar. Cook slowly, stirring occasionally, until soft, golden, and jammy — about 10–12 minutes.
Make the cranberry aioli:
- In a bowl, mix mayo, cranberry sauce, Dijon, lemon juice, and salt until smooth and slightly pink.
Assemble the sandwiches:
- Spread cranberry aioli on all bread slices. Layer turkey and caramelised onions onto two slices. Top with cheese, then the remaining bread slices (aioli side down).
Toast and melt:
- Melt remaining butter in a skillet or griddle over medium heat. Grill each sandwich 3–4 minutes per side until golden brown and the cheese is melted. Press lightly with a spatula for even crispness.
Serve hot:
- Slice diagonally, drizzle with a touch of gravy if you dare, and serve immediately.
Nutrition
Notes
Tips & Variations
- Try brie for a creamy holiday twist.
- Add a handful of spinach or arugula for freshness.
- Make it a slider platter using mini brioche rolls for party leftovers.
- Sub cranberry chutney or fig jam if you’re out of cranberry sauce.
Yes, just warm it briefly with a splash of gravy or stock so it stays juicy. What’s the best bread for this?
Brioche for richness, sourdough for crispness, or any thick artisan loaf that can hold up to the filling. Can I make it ahead?
You can prep the aioli and onions in advance — just assemble and toast when you’re ready to eat. Does it freeze?
Assembled, no. But the aioli and cooked onions will keep 3–4 days in the fridge.
