Author: Erin Clark
It’s tough to imagine a holiday party that ends with extra brie cheese laying around, but it has happened. Another item always leftover? Cranberry sauce. The stuff that maintains its jiggly canned shape and is always SO GOOD. Well what if we told you we could combine both (plus carbs and mustard) for the ultimate gourmet leftovers grilled cheese. Okay good, you’re listening.
We’re using the recipe from TheKitchn.com, and honestly, our only spin would be to add prosciutto or another salty meat. It’s hard to screw up cheese and bread, so try out this easy recipe with a glass of zin and maybe a side salad if that’ll make you feel better.
Side note: Grill this any way you like to make your grilled cheeses. I use a waffle maker or panini maker for ease.
Brie Stuffed Grilled Cheese w/ Cranberry Sauce
- Bread- however many slices you need to feed the masses-we prefer sourdough
- 2 Tbs. unsalted butter
- 1/2 cup cranberry sauce
- 2 Tbs. whole grain mustard
- 4 oz. Brie cheese, sliced 1/4 inch thick
1.Spread the cranberry sauce and mustard on one slice, put the cheese on the other slice (here’s where you would add your meats if desired).
2.Combine the slices (sweet little cheesy saucy embrace).
3.If you’re using a skillet, heat the skillet on medium heat, cook about 3 minutes per side until the bread has browned and cheese has melted.
4.If you’re using a waffle maker or panini press, butter the maker/press and cook until bread is browned and cheese has melted.
Cheers! And if you have any leftover cranberry sauce (preferably in it’s organic canned state), send it our way.