Leftover Turkey, Brie and Cranberry Croque Monsieur
This croque monsieur takes everything brilliant about Christmas leftovers and turns it into something properly indulgent: juicy turkey tucked into good bread, a sharp swipe of Dijon, and a sweet hit of cranberry to cut through the richness. Brie brings that soft, creamy melt, and if you go the extra step with a quick béchamel and a blast under the grill, you’ll get the bubbling, golden top that makes a croque feel like a treat rather than “just a sandwich”. It’s quick, comforting, and ideal for a lazy afternoon when you want something warm and a bit special without starting from scratch.
Leftover Turkey, Brie and Cranberry Croque Monsieur
- 4 slices good bread (sourdough, bloomer or pain de campagne-style if you’ve got it)
- 2 tsp Dijon mustard
- 120–160 g leftover cooked turkey (or chicken, sliced or shredded)
- 4 tbsp cranberry sauce (or redcurrant jelly)
- 120 g Brie (sliced (Camembert also works))
- A small handful of leftover stuffing
- 30 g butter (softened)
For the béchamel topping
- 15 g butter
- 15 g plain flour
- 200 ml milk
- Pinch of nutmeg
- Salt and black pepper
- Make the béchamel: Melt 15 g butter in a small pan, stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Season with salt, pepper and a pinch of nutmeg. Take off the heat.
- Spread Dijon on two slices of bread. Pile on the turkey, dot with cranberry sauce, add stuffing if using, then layer over the Brie. Top with the remaining bread slices.
- Spread softened butter on the outside of each sandwich (both top and bottom).
- Heat a frying pan over a medium heat. Cook the sandwiches for 3–4 minutes per side until golden and the cheese is melting. Press down gently with a spatula.
- If using béchamel, spoon a little over the top of each toasted sandwich, add a bit more Brie, then pop under a hot grill for 2–3 minutes until bubbling.
- For a Croque Madame, add a fried egg on top.
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