Over medium heat, heat a large skillet.
Meanwhile, prepare the sandwiches by spreading one slice of each sandwich with dijon mustard.
Top the mustard with two slices of provolone cheese and about 4 ounces of turkey.
Spoon about 1 tablespoon cranberry sauce over the turkey and top with another slice of provolone and a final slice of bread.
Spread one side of each sandwich with a generous helping of butter.
Place the sandwiches with the butter side down onto the skillet. Carefully top the sandwich with butter. Cook until golden brown on the first side, about 2 minutes, and flip to brown the other side.
Tent the sandwiches with aluminum foil or cover with a metal bowl so the sandwiches will warm all the way through.
When both sides are browned, remove the sandwiches from the skillet and serve warm.