I haven’t even had Thanksgiving dinner yet and my mind is already on leftovers! Maybe it’s because, well, leftover cranberry sauce is always better than it is on Thanksgiving day. Whatever the reason, I’m excited about one of my favorite leftover meals from last year, this cranberry and brie grilled cheese from Joy the Baker. I added a little arugula last year the second time around, and I really thought it added that perfect something extra. This is great without all the butter, too: just use a panini press, griddle or waffle iron. Toaster and conventional ovens work well, too; bake at 375 degrees F for 5-10 minutes.
Cranberry-Brie Grilled Cheese
Makes 1 Sandwich.
- 2 Slices sourdough or whole wheat bread
- 1 Tablespoon butter, softened
- 1/4 Cup cranberry sauce
- 1 teaspoon whole grain mustard, plus more to taste
- 1-2 Ounces brie (or to taste)
- 1 Small handful arugula
1. Butter one side of both slices of bread. Top the unbuttered side of one slice with cranberry sauce. Coat the other unbuttered slice with mustard, and then top with brie. Use the rind of the brie too, if you like, or cut it off and discard. Top with arugula, and place the cranberry-topped bread over the brie-arugula slice.
2. Grill sandwich in a heated non-stick skillet over medium-low. Flip when it’s golden brown, and then grill the other side. Let rest for about 5 minutes before slicing and serving.
Recipe Adapted From: Joy the Baker.
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