The only crime you can commit with Thanksgiving leftovers is to let them go to waste. I am pretty sure the two most common thoughts going through people’s mind the day after Thanksgiving are, “what Christmas album should I play?” and “how can I get away with eating more than my share of the Thanksgiving leftovers?” Well, I have a suggestion for how to accomplish the latter, and the former is always Amy Grant. Obviously.
Instead of inhaling a cold turkey sandwich smothered in cranberry sauce on wonderbread, take it up a notch this year. Grab a large rustic loaf of bread and work your magic. I completely trust your instincts when it comes to choosing your fillings, but I do have a couple recommendations for your cheeses. The key to making this grilled cheese is to be patient and let it cook on low heat for at least 15 minutes- you won’t regret it. The result will be a buttery, toasted, melt-in-your-mouth grilled cheese sandwich that permanently kicks out any thoughts of settling for less.
THE ULTIMATE THANKSGIVING LEFTOVERS GRILLED CHEESE SANDWICH
makes 2 grilled cheese sandwiches
4 slices rustic bread
3-4 ounces brie
3-4 ounces extra sharp white cheddar
4 tablespoons butter, separated, for the pan
Heat 2 tablespoons of butter in a large pan over low heat for a few minutes. Don’t worry if your butter begins to brown (no one ever complained about browned butter). Meanwhile, assemble your sandwiches by layering the cheeses and fillings of your choice (I chose turkey, cranberry sauce, and stuffing, though I wouldn’t have minded some gravy as well).
Place assembled sandwiches in the heated pan and cook on the first side for 7-8 minutes, still on low heat. After the first side is done*, add the remaining 2 tablespoons butter and flip sandwiches to cook on the second side for another 7-8 minutes.
*If your bread is not a golden brown after 7-8 minutes on the first side, then increase the heat just a tiny bit and cook that side for an additional couple minutes. This will seem like an eternity while you are waiting, but it’s worth it. Taking extra time ensures that all your fillings heat up and melt, while not burning the outside of your bread.