I think it's safe to say I never met a grilled cheese I didn't like (all you have to do is take a quick look at my unintentionally but admittedly dairy-centric "sandwiches
" board on Pinterest). And as appealing as the idea of a "moist maker" is, my pescatarian diet combined with my deep-set apprehension toward all things gravy-related prevents me from eating what most would consider a typical Thanksgiving leftovers sandwich (sorry, Ross
So, it should come as no surprise that the first thing that came to mind as I stared into a fridge full of Thanksgiving leftovers was to combine the gouda that had served as our hors d'oeuvres with some tangy, sweet cranberry sauce for a Turkey-less day-after-Turkey-Day sandwich. Melty, tangy, sweet, and just a little salty, this recipe further proves my theory that there's no such thing as a bad grilled cheese sandwich.cranberry + gouda grilled cheesemakes 1 sandwich
2 slices whole grain bread (or your favorite bread for grilled cheese)
1/4 leftover cranberry sauce, room temperature or cooler (like this
1 teaspoon butter
lots of gouda cheese (that is my exact measurement)
You know the drill: spread butter on one side of each slice of bread, then layer on cheese and heat in a nonstick pan over medium-low heat until the cheese is melty enough to hold the sandwich together (about 1-2 minutes, if you cover the pan). Flip, and cook on the other side until golden brown (again, about 1-2 minutes). Then comes the fun part: place the grilled cheese on a cutting board, and open it back up, being careful to avoid melted cheese burns, of course. Spoon on the cranberry sauce, put the sandwich back together, and cut diagonally with a sharp knife (diagonally just tastes better, okay?). I love that the cranberry sauce is a different temperature than the rest of the sandwich, so it's cool, refreshing, and all-around delicious.