Have you picked out your Thanksgiving outfit yet? You know, the one with sufficiently stretchy pants that look like you're wearing them because they're dressy? You might want to pick two such outfits this year because you're going to want to make this sandwich day after day.
Tackling Thanksgiving leftovers seems inevitable. Some dishes get completely devoured during the main event, while other always leave leftovers no matter how small a batch you make. Cranberry sauce always falls in the latter category, I think. I'm a cranberry sauce lover myself, happy to stir it into my morning oatmeal or yogurt for a holiday kick. But this sandwich...it's my new favorite way to eat cranberry sauce.
The sandwich starts with two thick slices of my pumpkin yeast bread. If you've never made it, now's the time. The recipe makes two loaves, so you can use one for toast in the mornings and one for making these grilled cheese sandwiches. After spreading each piece of bread with butter, you pile on creamy sliced fontina or brie and a couple dollops of leftover cranberry sauce. What happens next is nothing short of magical. It's like that brie en croûte appetizer everyone always loves, but you get your own entire sandwich. Gooey, melty cheese, perfectly toasted bread, and sweet-tart cranberry sauce--it's just so right.
Gooey melted cheese and sweet-tart cranberry sauce combine to make the absolute best Thanksgiving leftover sandwich you've ever tasted.
Cranberry Sauce Grilled Cheese
an Apple a Day original
Ingredients:
8 slices pumpkin yeast bread or bread of your choice
butter, for spreading on bread
16 slices fontina, brie, or other white cheese that melts well
3/4 c. cranberry sauce (this is my favorite recipe)
Directions:
1. Preheat a large pan or griddle over medium-low heat.
2. Spread butter on one side of each piece of bread. Assemble sandwiches by placing two slices of cheese on four pieces of bread. Top with equal amounts cranberry sauce then two more slices of cheese. Place remaining bread slices on sandwiches, making sure the buttered side is out.
3. Place sandwiches in preheated and cook until cheese begins to melt and bread is a deep golden brown, 4-5 minutes. Flip and repeat.
4. Remove sandwiches from pan and let cool one minute before slicing.
Yield: 4 sandwiches
Tackling Thanksgiving leftovers seems inevitable. Some dishes get completely devoured during the main event, while other always leave leftovers no matter how small a batch you make. Cranberry sauce always falls in the latter category, I think. I'm a cranberry sauce lover myself, happy to stir it into my morning oatmeal or yogurt for a holiday kick. But this sandwich...it's my new favorite way to eat cranberry sauce.
The sandwich starts with two thick slices of my pumpkin yeast bread. If you've never made it, now's the time. The recipe makes two loaves, so you can use one for toast in the mornings and one for making these grilled cheese sandwiches. After spreading each piece of bread with butter, you pile on creamy sliced fontina or brie and a couple dollops of leftover cranberry sauce. What happens next is nothing short of magical. It's like that brie en croûte appetizer everyone always loves, but you get your own entire sandwich. Gooey, melty cheese, perfectly toasted bread, and sweet-tart cranberry sauce--it's just so right.
Gooey melted cheese and sweet-tart cranberry sauce combine to make the absolute best Thanksgiving leftover sandwich you've ever tasted.
Cranberry Sauce Grilled Cheese
an Apple a Day original
Ingredients:
8 slices pumpkin yeast bread or bread of your choice
butter, for spreading on bread
16 slices fontina, brie, or other white cheese that melts well
3/4 c. cranberry sauce (this is my favorite recipe)
Directions:
1. Preheat a large pan or griddle over medium-low heat.
2. Spread butter on one side of each piece of bread. Assemble sandwiches by placing two slices of cheese on four pieces of bread. Top with equal amounts cranberry sauce then two more slices of cheese. Place remaining bread slices on sandwiches, making sure the buttered side is out.
3. Place sandwiches in preheated and cook until cheese begins to melt and bread is a deep golden brown, 4-5 minutes. Flip and repeat.
4. Remove sandwiches from pan and let cool one minute before slicing.
Yield: 4 sandwiches