Roasted Cranberry & Brie Grilled Cheese

Recipe by: Jerry James Stone | Written December 6, 2012

Have I told you about my cranberry problem. Every winter, I buy way too many cranberries. So I’m always looking for fun ways to add them to something. Well, I figured, I couldn’t go wrong with a grilled cheese, right? Nope. It is amazing. Also, this recipe is part of my 12 Recipes of Christmas!

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Ingredients

2 Slices Italian batard (or any bread you have on hand)
1 ounce Brie, room temperature
1 Heaping Spoonful Boozy & Baked Cranberry Sauce
1 tablespoon butter, softened

Total Time:

20 minutes

PREP
10 minutes
INACTIVE
COOK
10 minutes
Servings:
1 grilled cheese sandwich 
Recipe Type:
 
Diet:
Vegetarian
  1. While it seems to say "slice bread" for a grilled cheese recipe, I find that the bread makes the sandwich. I really love using 2 slices of 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 1 tablespoon of 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 1 ounce of brie and 1 heaping spoonful of 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 an 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! 

     
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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.

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