Roasted Cranberry & Brie Grilled Cheese

Have I told you about my cranberry problem. Every year around this time, I buy way to many cranberries. I love the way they look and taste. So I am always trying to find fun ways to add cranberries to something. Well, I have had baked brie with cranberries and nuts many a times and it is SO good that I figured, I couldn’t go wrong with a grilled cheese, right?

Nope, it’s amazing. If you want to see how to make the cranberries I used in this post, see my recipe on Boozy & Baked Cranberry Sauce.

Also, this is the first recipe for my 12 Recipes of Christmas! Eleven more to come. W00t!

1. While it seems to say, “slice bread” for a grilled cheese recipe. I find that the bread makes the sandwich. I really love this Italian batard. It was firm and chewy, soaked up the butter and was just delicious when grilled. You don’t have to use it but you would be wrong if you didn’t. I kid!

2. Softened butter works best on a grilled cheese. I always keep a stash of whipped butter in the fridge, just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will be grilled.

3. Smear the brie and roasted cranberries onto the side of the bread that is not buttered. And sandwich it with another buttered slice. All this butter and cheese is making me hungry!

4. In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don’t need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!

Seriously, how gorgeous does this look? Like I said, this is the first recipe in my 12 Recipes of Christmas feature this month. Stay tuned for more. Oh, and yes…I have some Channukah ones coming too!