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let’s make something Naughty

Smoked Turkey & Cranberry Bacon Jam Melt

make me

Ingredients 

For the Cranberry Sauce (for the Bacon Jam)

(Makes more than you need — save the extra for topping!)

  • 12 oz fresh cranberries (about 3 cups)

  • 1 cup sugar (or ¾ cup if you want it less sweet)

  • ½ cup water

  • ½ cup orange juice

  • 1 teaspoon orange zest

  • 1 teaspoon vanilla extract (optional but amazing)

  • ½ teaspoon cinnamon

  • Pinch of salt

For the Cranberry Maple Bacon Jam

  • 6 slices thick-cut bacon, diced

  • 1 tablespoon butter

  • 1 small yellow onion, finely diced

  • 2 garlic cloves, minced

  • 1 heaping cup of your freshly made cranberry sauce (recipe above)

  • 1/4 cup strong brewed coffee (or espresso)

  • 2 tablespoons maple syrup

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon brown sugar

  • 1/4 teaspoon red pepper flakes

  • Salt & black pepper to taste

For the Melts

  • 4 slices sourdough bread

  • 4–6 ounces smoked turkey breast, thinly sliced

  • 6 slices provolone

  • 8 slices brie

  • 1/2 cup shredded Gruyère

  • 2 tablespoons softened butter

Instructions 

1. Make the Fresh Cranberry Sauce

  1. In a medium saucepan, combine the water, orange juice, sugar, orange zest, cinnamon (optional), and salt.

  2. Bring to a gentle simmer over medium heat.

  3. Add the fresh cranberries and cook 8–12 minutes, stirring occasionally, until most berries burst and the mixture is thick and glossy.

  4. Remove from heat and stir in vanilla extract (if using).

  5. Cool slightly — it thickens as it cools.

  6. Measure out 1 heaping cup to use for the bacon jam. Store the rest.

2. Make the Coffee–Cranberry Maple Bacon Jam

  1. In a skillet over medium heat, cook diced bacon until crispy. Remove with a slotted spoon; leave about 1 tablespoon of bacon fat in the pan.

  2. Add butter and onions. Cook 6–8 minutes until softened and golden.

  3. Add garlic and cook 1 minute.

  4. Stir in 1 heaping cup of your fresh cranberry sauce, brewed coffee, maple syrup, vinegar, red pepper flakes, pepper, and the cooked bacon.

  5. Taste — if you want it slightly sweeter, add the brown sugar.

  6. Simmer 5–8 minutes until thick, glossy, and jammy.

  7. Season with salt and pepper. Cool slightly — it will thicken even more.

3. Assemble the Melts

  1. Butter the outside of each sourdough slice.

  2. Layer the inside in this order:

  • Provolone

  • Smoked turkey

  • A generous scoop of the coffee–cranberry maple bacon jam

  • Brie slices

  • Gruyère

  1. Close the sandwich.

4. Cook

  1. Heat a skillet over medium-low.

  2. Toast each sandwich 3–4 minutes per side, pressing gently, until golden and melted throughout.

  3. Rest 1 minute before slicing.

This is what happens when a holiday leftover sandwich is perfectly elevated. Think smoky turkey, melty layers of brie, Gruyère, and provolone, and the real star: a glossy, sweet-tart coffee–cranberry maple bacon jam that tastes like Thanksgiving giving you a lil hug. It’s gooey, it’s sticky, it’s savory-meets-sweet in the best way—and it’s the kind of grilled cheese situation that makes you rethink every “normal” sandwich you’ve ever made.

sandwiches, mains, cranberry, bacon jam

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