There are few things in this world that I like more than a grilled cheese sandwich! From my early childhood memories of that block of slightly squishy “cheese” you had to slice with a roller-bar slicer, and those plastic-wrapped cheese product grilled cheese sandwiches my mother always served with tomato soup to my sophisticated adult-palate pairings of various fruit and meat combos with different types of cheeses, it’s all been good.

I never met a grilled cheese sandwich I didn’t like. But this one really takes the cake. For some unknown reason, I had just never thought of taking leftover turkey and pairing it with leftover cranberry relish. My bad!

 

INGREDIENTS

Butter for the pan

Sliced sourdough bread

Leftover cranberry relish

Havarti cheese

Leftover Thanksgiving turkey

Kale, spinach, or other delicious greens

Bacon, cooked and drained – about 2 slices per sandwich

 

INSTRUCTIONS

Heat a large skillet over medium high heat. Butter the skillet.

Spread one slice of sourdough with the cranberry relish and place it in the buttery skillet, cranberry side-up. Lay slices of Havarti cheese on top of the cranberry relish. Top the cheese with the turkey. Then add the bacon and greens.

While the bread in the pan grills and the cheese begins to melt, spread the other slice of bread with the cranberry relish. Place more Havarti cheese on the relish (it works like glue).

Place the second slice on top of the sandwich, cranberry/cheese side down, and then flip to grill the second side.

Repeat with all the sandwiches. Enjoy!

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Quick Tip:  This doesn’t have to be a “leftover turkey” sandwich. You can purposefully make it at any time of the year by cooking a turkey breast and rounding up all the other fixins. Good to go!

Recipe and image courtesy of Heather at Sugar Dish Me