Spread 1 side of each piece of bread with butter; flip butter-side down and spread dry side with a thick layer of cranberry relish. Top half of the cranberry-covered slices with turkey and Brie or Saint Andre; close sandwiches with remaining slices of bread. Working in small batches, add sandwiches to a skillet, preferably cast iron, set over medium-low heat. Cook until toasted golden and cheese is gooey and melted, flip; cook remaining side.

Serve while still warm.