As much as I love thanksgiving, I am always confused on what to do with the leftovers. Especially since I don’t particularly love leftovers. Nonetheless, this Friday I am determined to change my tune. There are a thousand and one ways to get creative with turkey, cranberry sauce and stuffing beyond the typical turkey sandwich.
Brie and Cranberry Grilled Cheese is the kind of quick meal I crave after a day of non-stop cooking. Brie combined with the soft challah and tart cranberry sauce is pure comfort food. I don’t know about you, but I always have leftover cranberry sauce the day after Thanksgiving. Two whole tablespoons on each slice of bread put’s the bright red sauce to use in the best way possible. Enjoy!
- 2 slices Challah bread
- 1 tablespoon unsalted butter, softened
- 4 tablespoons cranberry sauce
- A hunk of Brie cheese
- Butter one side of each slice of bread. Place bread, butter side down, slather with cranberry sauce. Smear brie cheese on top. Join two slices together.
- Over medium low heat, place sandwich in a non-stick skillet. Flip when the bottom has turned golden brown. Brown on each side. Serve immediately.