Turkey Cranberry Cheddar Melt
By Raybird.
Servings: 2. Non Vegetarian 
Cranberries and Turkey are a match made in heaven. As soon as it arrived, we knew we had to pair our new sliced Italian Roast Turkey Breast with one of our most popular cheeses - Ford Farm's Wensleydale with Cranberries. The turkey is tender and juicy, Wensleydale mild and sweet, and after grilling the bread is crispy and buttery. Simply a perfect sandwich, and easy to whip up in a flash.
Ingredients
| Trentino Roast Turkey Breast, Sliced | 6 slices |
| Ford Farm Wensleydale with Cranberries Cheese | ~100g (1/2 pkt) |
| Milk sandwich bread, sliced | 4 slices |
| Butter | 2 tbsp |
| Ishka Farms Kerala Black Pepper, ground | To taste |
Method
- Spread butter on both sides of your bread slices.
- Layer 3 slices of turkey on the bottom bread of each sandwich. If the slice is sticking out, just fold the edges in. Top the turkey with slices of the Wensleydale cheese - be generous! Add some crushed Kerala Black Pepper to balance the sweetness and close the sandwich.
- Over medium heat grill the sandwich until both sides are brown and extra crispy. Don't be in a hurry, give the cheese enough time to melt into deliciousness. Remove from the pan and enjoy!
