If not already sliced, thin-slice your brie cheese. Take out the softened butter and mayonnaise. You want them easy to spread.

Lightly butter one side of each sourdough slice. On the unbuttered side of four slices, spread a thin layer of mayonnaise. Layer half of the turkey on each of these four slices, followed by the brie cheese, then the cranberry sauce, and finally a handful of baby arugula or spinach. Season lightly with black pepper.

Top with the remaining four bread slices, butter-side out. Gently press down on each sandwich to secure the fillings.

Heat a large skillet or griddle over medium heat. Once hot, carefully place 2-3 sandwiches (depending on skillet size) butter-side down. Cook for 3-5 minutes, or until the bread is beautifully golden brown and the cheese just begins to soften and melt.

Using a sturdy spatula, flip the sandwiches and cook for another 3-5 minutes on the second side. Continue cooking until the bread is golden, the brie is gloriously melted, and the sandwich is warmed through.

Remove the sandwiches from the skillet, slice them in half diagonally, and serve immediately while they're warm and gooey.