Can you say cheese? This Turkey and Brie Melt on Sourdough is the cheesiest sandwich I have ever made, and I have made a lot of sandwiches.
It closes out a week of turkey sandwiches: a pesto melt, a sub on homemade sourdough rolls, and now this one. If the first two were about building layers, this one is about the pull. Brie and fresh mozzarella melt together into one long, creamy stretch the second you cut it.
The trick is patience. Brie needs low heat and a lid so it melts all the way through before the bread gets too dark. Get that right and you have a crisp, buttery outside and a center that is pure melted cheese, with turkey, pesto and sweet roasted peppers to keep it from being just a grilled cheese.
It is a perfect use for leftover Thanksgiving turkey, and sliced turkey from the deli works the rest of the year.
Jump to Recipe
Why You’ll Love This Turkey and Brie Melt
- Two cheeses. Brie brings the rich, buttery flavor; mozzarella brings the stretch.
- Low heat and a lid. The cheese melts through before the bread burns.
- Toasting the inside first keeps the bread from going soggy under all that cheese.
- Pesto and roasted red peppers add salt, garlic and sweetness so it isn’t one-note.
- Ready in about 15 minutes, and a great home for leftover turkey.
A Little Brie History
Brie comes from the region of the same name just east of Paris, where it has been made for centuries. The best-known story is from the Congress of Vienna in 1815: diplomats held a contest for the best cheese in Europe, and brie de Meaux was crowned the “king of cheeses.” Real brie de Meaux is made from raw milk and protected by French law. The brie at most American stores is a pasteurized cousin, which is mild, creamy and melts beautifully, so it is exactly what you want here. Leave the rind on. It is edible and helps the slices hold together in the pan.
Key Ingredients for the Turkey and Brie Melt
Sourdough
Thick slices hold up under all that cheese and stay crisp in the pan. Soft sandwich bread goes soggy.
Brie
Slice it with the rind on. A mild, creamy grocery-store brie melts better than an aged one.
Fresh Mozzarella
This is where the cheese pull comes from. Slice it thin so it melts at the same pace as the brie.
Basil Pesto
One spread that brings garlic, basil and salt. Homemade or store-bought both work.
Turkey and Roasted Red Peppers
Use leftover roast turkey or good deli turkey, sliced thin and piled on loosely. The peppers add a sweet bite against all that richness.
Tips for the Best Melt
- Bread browning too fast? Turn the heat down and keep the lid on. The brie needs time.
- No lid? Cover the pan with a sheet pan or foil. The steam is what melts the cheese.
- Day-after Thanksgiving twist: swap the peppers for a thin layer of cranberry sauce.
- Gluten-free: use your favorite GF sandwich bread and check that the pesto is GF.
Turkey and Brie Melt FAQ
Do you take the rind off brie before melting it?
No. The rind is edible and softens as it heats. It also helps the slices hold their shape in the pan.
Why isn’t my brie melting all the way?
The heat is too high, so the bread browns before the center warms up. Use medium-low and cover the pan.
What goes well with turkey and brie?
Pesto, roasted red peppers, cranberry sauce, apple or pear slices, and a little Dijon all work.
Can I make it in a panini press?
Yes. Build it the same way and press on medium for 4–5 minutes, until the cheese is melted through.
More Leftover Turkey Ideas
- Leftover Turkey Pesto Melt on Sourdough
- Ultimate Turkey and Salami Melt
- Thanksgiving Smoked Turkey
- Gluten-Free Thanksgiving Recipes
Final Thoughts
Low heat, a lid and a little patience are all it takes to turn a turkey sandwich into a cheese-pull showstopper. Make it once and it will be your new favorite thing to do with leftover turkey.
Brie or cheddar on your melt? Tell me in the comments.
The Recipe
Turkey + Brie Melt on Sourdough
Ingredients
- 2 slices Sourdough bread, thick-cut
- 1 Tbsp Butter, plus more for the pan
- 1-2 Tbsp Basil pesto
- 4-5 oz Turkey breast, sliced (deli or leftover roast turkey)
- 3 oz Brie, sliced, rind on
- 2 oz Fresh mozzarella, sliced
- Roasted red pepper, a few strips
Instructions
- Butter one side of each slice of sourdough and toast that side in a skillet over medium heat until golden. Take them out.
- On the toasted side of one slice, spread the pesto and pile the turkey on loosely.
- Cover the turkey with the brie, then the mozzarella and the red peppers. Close with the second slice, toasted side in.
- Butter the outside and grill over medium-low for 3–4 minutes per side, with a lid on the pan so the cheese melts before the bread gets too dark.
- Rest 1 minute, then cut in half and pull the halves apart.
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