Grilled Cheese | Turkey Red Currant Jelly

We love grilled cheese sandwiches! And since this is Grilled Cheese Month I thought I’d try some new varieties.  This one is raisin bread, extra sharp white cheddar, thick sliced roasted turkey and red currant jelly. grilled cheese turkey red currant raisin bread |

Definitely a fork and knife sandwich.  Of all the things I’ve photographed lately, this is the hardest to do!

I know I must be missing something on presentation because taking a photo that looks as appealing as my favorite food bloggers photos is just isn’t happening with these sandwiches yet. Normally I would keep doing it until I got it right but then we’d have to have larger front doors to get out of.  Yes, we do eat what’s photographed here.

I was talking to hubby about this and decided I need a group of people to come over and just eat what I photograph so I can get this dang grilled cheese photography perfected. I think I might have to start feeding the neighbors or having the seniors at the high school come over for lunch. Maybe I should ask the football coach if I can feed the team.  I really need to nail this type of photo down.

grilled cheese turkey red currant jelly ingredients |


There are so many possible variations on these sandwiches but I’ll only have time for one more. Hmm, wonder what I can do before the end of this month?


Grilled Cheese | Turkey Red Currant Jelly

Rating: 51

Yield: 2 sandwiches


  • 4 slices of raisin bread
  • 4 ounces of extra sharp white cheddar
  • 4 thick slices of roasted turkey (sized to fit the bread)
  • 2 tablespoons of melted butter
  • 2 teaspoons of red currant jelly or more to taste


  • Melt 2 tablespoons of butter and brush on one side of each raisin bread slice.
  • Pile the thin slices of extra sharp white cheddar cheese, a teaspoon or so of the red currant jelly and then the slices of turkey onto the unbuttered side of two of the raisin bread slices.
  • Place the cheese and turkey topped bread, buttered side down, in a non-stick or cast iron fry pan over medium-high heat. Add more cheese and top with the other slice of buttered raisin bread. Cover with a lid and let cook for 3-4 minutes or until golden.
  • Reduce heat to medium and gently flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty, golden brown and the cheese has melted. Be careful as the second side will cook faster than the first. Repeat process with the other sandwich ingredients to make the rest of your grilled cheese sandwiches. Serve while they're hot.

What’s your favorite?

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