Warm a skillet over medium-high heat, add the butter to the warm skillet, allow it to melt and then add the turkey to the skillet and sauté in the butter for 30 seconds.
Lower the heat on the stove and then add the chicken stock to the skillet and spread the turkey out evenly across the bottom of the skillet and allow it to cook in the stock until the liquid is absorbed.
Brush the insides of two slices of ciabatta bread with melted butter and then grill it on a hot skillet until lightly browned.
Spread the brie on the bottom slice of bread until it is fully covered, place the hot slices of turkey on top of the brie, and slather the bottom side of the top slice of bread with a generous amount of cranberry aioli.
Close the sandwich and then place back on the skillet to lightly grill the bottom of the sandwich until the brie begins to melt.