Go Back
Brie Cranberry Grilled Cheese Recipe
Ash Tyrrell

Brie Cranberry Grilled Cheese Recipe

I first made this brie cranberry grilled cheese the day after Thanksgiving, mostly because I had half a bowl of leftover cranberry sauce sitting in my fridge and didn't want it to go to waste. One bite in, and I knew this wasn't just a "leftovers" recipe anymore
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 slices sourdough bread – its tangy flavor balances the sweetness of the cranberry sauce beautifully
  • 1/4 cup cranberry sauce – use homemade or leftover canned just make sure it isn't too runny
  • 1/2 cup shredded mozzarella cheese – melts fast and gives you that satisfying cheese pull
  • 4 ounces brie cheese thinly sliced – slice it while it's cold, it holds its shape much better that way
  • 2 tablespoons unsalted butter softened – softened butter spreads evenly without tearing the bread
  • 1/2 teaspoon flakey sea salt optional – a small pinch at the end really wakes up the flavors

Method
 

  1. I start by spreading softened butter over one side of every slice of bread. Working on a cutting board keeps my counter clean, since the butter can get a little messy at this stage. I make sure I cover the bread edge to edge so every bite toasts evenly in the skillet later.
  2. Next, I flip half of the buttered slices over so the butter side faces down. On the plain side of these slices, I spread a thin, even layer of cranberry sauce. I keep the rest of the bread slices aside since those will become the tops of my sandwiches.
  3. I arrange the sliced brie and shredded mozzarella right on top of the cranberry sauce, splitting it evenly across all four sandwiches. If I'm using flakey salt, this is when I sprinkle a small pinch over the cheese. Then I top each sandwich with the remaining bread slice, butter side facing up.
  4. I heat my skillet over medium-low heat and place the sandwiches in carefully once it's warm. I cook each side for about 3 to 5 minutes, pressing down gently with my spatula, until the bread turns deep golden brown and the cheese inside is fully melted. I serve these right away while they're still warm and gooey.

Notes

  • I always use cold brie straight from the fridge because it slices so much cleaner than room-temperature brie.
  • I keep my heat on medium-low, since higher heat browns the bread before the cheese has time to melt.
  • I like spreading the cranberry sauce a little thinner than I think I need to, otherwise it can ooze out while cooking.
  • I press the sandwich gently with my spatula while it cooks, which helps the cheese melt faster and evenly.
  • I let the sandwich rest for a minute before cutting, so the cheese doesn't spill out the second I slice it.