1. Prepare your bread and butter: Lay out your four slices of bread on a clean surface. Generously spread softened butter on one side of each bread slice. This buttered side will be the exterior of your sandwich, ensuring a beautiful golden-brown crust.

2. Assemble the first layer: Place two slices of bread, butter-side down, into a large non-stick skillet or on a griddle heated over medium-low heat. Immediately place one slice of provolone cheese on top of each bread slice. This allows the cheese to start melting as the bread toasts.

3. Add the turkey and cranberry: On top of the cheese, evenly distribute the sliced turkey on both sandwiches. Then, gently spread one tablespoon of cranberry sauce over the turkey on each sandwich. Don’t overload it, as too much sauce can make the sandwich soggy.

4. Complete the cheese layers: Place the second slice of provolone cheese on top of the cranberry sauce on each sandwich. This creates a double layer of cheese, ensuring maximum meltiness and holding everything together.

5. Top with remaining bread: Place the remaining two slices of bread on top of the cheese layers, with the buttered side facing up. This means the unbuttered side of the top bread slice will be touching the cheese.

6. Grill until golden: Cook the sandwiches for 4-5 minutes per side, or until the bread is deeply golden brown and the cheese is completely melted and gooey. You might need to adjust the heat to ensure the bread doesn’t burn before the cheese melts. A good sign it’s ready to flip is when you can see the cheese starting to soften and ooze slightly at the edges.

7. Serve immediately: Once cooked, carefully remove the sandwiches from the skillet. Slice them in half diagonally for a classic presentation and serve hot.