This sandwich is built around contrast: buttery toasted bread, melty cheese, and the bright, jammy tang of cranberry sauce. It’s the perfect way to use up those last spoonfuls of cranberry sauce after all the stuffing and mashed potatoes are long gone. A thin swipe of Dijon mustard adds depth and savoriness, and if you still have turkey lingering in the fridge, slipping a few slices into the sandwich turns it into a heartier post-holiday treat. Whether you stick with cheese alone or layer it up, this grilled cheese is satisfying, simple, and endlessly adaptable.
Yield: 2 sandwiches
Total Time: 18 to 20 minutes
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Ingredients
- 4 slices hearty bread (sourdough or country white work well)
- 4 to 6 oz Cheddar cheese, sliced or shredded (mild or sharp)
- 3 to 4 tablespoons cranberry sauce
- 1 to 2 teaspoons Dijon mustard (optional but recommended)
- 2 to 4 slices leftover turkey (optional)
- 2 tablespoons butter, softened
Preparation
Step 1
Spread a thin layer of butter on one side of each slice of bread. These buttered sides will face outward during cooking. On the un-buttered sides, spread Dijon mustard if using.
Step 2
Place cheese on two slices of bread. Spoon cranberry sauce over the cheese and spread gently. If using turkey, add the slices on top of the cranberry layer.
Step 3
Top with the remaining cheese (if you like extra melty sandwiches) and place the second slice of bread on top, buttered side facing out.
Step 4
Heat a skillet over medium heat. Add the sandwiches and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese is fully melted.
Step 5
Remove from the pan, let cool for 1 to 2 minutes, slice in half, and serve warm.