Mix Tangy Spread: In a small ramekin, stir together the mayonnaise, Dijon mustard, and finely minced fresh sage until smooth.

Layer Ingredients: Lay 4 slices of artisan sourdough on a clean board. Spread the Dijon mayo evenly across the inner sides of all four slices. On two slices, place 1 slice of Havarti and 1 slice of Swiss. Pile on the carved roasted turkey breast. Spoon generous dollops of whole berry cranberry sauce over the turkey, then sprinkle evenly with chopped toasted pecans. Crown with the remaining slices of Havarti cheese (this acts as the glue to hold the top bread) and close the sandwiches.

Butter Crusts: Spread 1 tablespoon of softened salted butter evenly over the top slice of each sandwich.

Sear First Side: Heat a large heavy skillet or cast iron pan over medium-low heat. Place the sandwiches butter-side down into the hot pan. Spread the remaining tablespoon of butter over the now-exposed top bread slices.

Cover & Flip: Cover the skillet loosely with a lid or foil for 3 to 4 minutes to trap steam, which ensures the thick turkey warms and cheese melts completely. When the bottom is a deep golden brown, flip carefully with a wide spatula. Cook uncovered on the second side for 3 to 4 minutes, pressing down gently, until crisp and cheese is oozing out the sides.

Slice & Serve: Transfer to a wooden cutting board, let rest for 60 seconds so the molten cheese settles, then slice in half diagonally. Serve hot with your favorite autumn soup and chips!