I was the girl at the grocery store at 7:30am the day after Thanksgiving. It was me and the dude replenishing the fresh cranberry produce display. We made eye contact, and I hustled away before I could register confusion and judgement in his eyes. To be fair… I was in the grocery (with a bit of a turkey-induced hangover) for two very specific items: fresh bread and brie cheese. I just felt like these were the best two items with which to make my Thanksgiving leftovers shine. I’ll tackle the stuffing and mashed potatoes later. First things first: cranberry sauce, bread, cheese, spicy mustard and go!
I could totally just eat cranberry sauce with a spoon, but bread, cheese, and mustard make most everything better.
If this sandwich looks devastatingly close to the Jalapeno Jack Grilled Cheese I made a few months ago… well, it is very similar. I have a deep love for edible things that melt and drip.
When you start with good ingredients, it feels like nothing can go wrong. Here we have a whole grain sourdough (still warm from my awkwardly early morning grocery run), creamy Brie cheese, whole grain mustard, unsalted butter, and the crown jewel… leftover cranberry sauce!
It’s a sort of smash-and-smear situation.
Oh… and I’m a person that enthusiastically eats Brie cheese rind and all. Get in there!
I love the way the spicy, sharp mustard plays with the sweet, tart cranberry sauce.
Now… if you don’t have cranberry sauce, there’s a recipe here. Don’t fret though… a chunky cherry or fig jam would also be most lovely.
Melty dreams come true.
This sandwich is exactly as supreme as it looks. The bread is buttery crisp and the insides are sweet and robust and utterly creamy-divine. It’s one part fancy, one part expensive, and one part leftovers. So much good in just one sandwich.
Cranberry Brie Grilled Cheese
makes one sandwich, but you should make as many as necessary
2 slices sourdough bread
1 tablespoon unsalted butter, softened
1/4 cup cranberry sauce
1 heaping tablespoon whole grain mustard
a good hunk of Brie cheese
It feels silly to give written directions for a fancy grilled cheese sandwich, but let’s just work through this ritual.
Butter one side of each slice of bread. Place bread butter side down on a cutting board and slather one side of the bread with mustard and the other side of bread with cranberry sauce.
Generously smear Brie cheese (rind and all) atop the mustard side of the bread (it’s less messing than smearing cheese on cranberry). Join the two slices together, but don’t smash them together.
Head a non-stick skillet over medium-low heat. Place sandwich in heated pan butter side down. Flip when bottom has turned a golden brown. Brown on each side. Remove from pan and allow to rest for 5 minutes before slicing. Slice in two. Serve immediately.