When I realized that the leftover cranberry sauce from Thursday was already gone by Friday morning and then saw this sandwich later that afternoon, I knew that another batch of burgundy amazingness would have to be coming soon in the future.
Then, when picking up more berries to make more cranberry sauce and get the ingredients for this sandwich that I had not stopped thinking about, I found the brie right next to the fresh cranberries. This sandwich was just waiting to happen, and I am so glad it did.
So, after I made a double recipe of cranberry sauce on Saturday night, I was ready to make this incredible sandwich for lunch on Sunday.
One of the many reasons I could not stop thinking about this sandwich is because it is a combination of my favorite things:
cranberry sauce: the best part about Thanksgiving and leftovers, until we eat it all. So, now you have an excuse to make more!
cheese: brie is wonderful when it melts and when combined with cranberry sauce, it is hard to go wrong.
bread and butter: what else is there left to say?
Just as long as you include generous amounts of every ingredient and don't burn the sandwich, you will have an amazing meal in no time.
Also, I'm a little weirded out by the brie rind, so I just fed it to our dogs...
Love in 4 ingredients awaits.
Cranberry Brie Grilled Cheese
from Joy the Baker
per 1 sandwich:
2 slices bread
1 tablespoon unsalted butter, softened
1/4 cup cranberry sauce
generous chunk of Brie cheese
Butter one side of each slice of bread and place, butter side down, on a plate. Spread the cranberry sauce on one side of the open sandwich and the brie on the other side. Carefully allow the brie side to meet the cranberry side to make a sandwich.
Heat a non-stick skillet over medium low heat and then place your sandwich in the pan. Once the side facing the pan has turned golden brown, flip and allow the up side to become golden.
Slice in two and serve immediately.