Somehow there is always leftover cranberry sauce, long after the bird has gone. The classic grilled cheese rides to the rescue — sharp Cheddar, mayo-crisped sourdough, and a bright spoonful of jammy cranberry tucked inside.
Yield
1 sandwich
Prep
5 min
Cook
5 min
Total
10 min
Method
Heat a large skillet over medium.
Spread mayonnaise thinly on one side of each slice of bread, and butter thinly on the other. Sprinkle the grated cheese evenly on the buttered side of each slice.
Place both slices in the skillet, mayo-side down. Cover the pan and cook until the cheese is roughly halfway melted, about 2 minutes.
Spread the cranberry sauce on top of the cheese on one slice — if it's jellied, mash it loose first. Flip the second slice on top, cheese-side down. Press with a spatula and cook 1 to 2 minutes more, flipping a few times so the cheese melts thoroughly on both sides.
Lift onto a board, let it cool for a minute or two, then cut and serve.