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Cranberry Brie and Mozzarella Grilled Sandwich

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Buttery grilled sandwich layered with tart cranberry sauce, creamy Brie and melty mozzarella — a quick sweet-and-savory comfort sandwich ideal for using leftover cranberry sauce.

Ingredients

Scale
  • 8 slices sturdy sourdough or crusty bread (about 1-inch thick)
  • 4 tablespoons unsalted butter, softened (for spreading)
  • 1/2 cup whole-berry or jellied cranberry sauce (divided)
  • 8 ounces Brie cheese, rind left on or removed and thinly sliced
  • 1/2 cup shredded mozzarella cheese (about 2 ounces)
  • Optional: flaky sea salt, arugula or thin apple slices for serving

Instructions

  1. Butter one side of each slice of bread with the softened butter.
  2. Place four bread slices butter-side-down on a work surface. Spread about 2 to 3 tablespoons cranberry sauce evenly over those four slices.
  3. Divide the shredded mozzarella evenly among the four cranberry-spread slices, then top with evenly distributed slices of Brie.
  4. Top each assembled slice with the remaining bread slice, butter-side-up, pressing gently to form sandwiches.
  5. Heat a large skillet or griddle over medium to medium-low heat. When hot, add the sandwiches (work in batches if necessary) and cook covered for 3–5 minutes until the bottom is golden and cheese begins to melt.
  6. Carefully flip each sandwich and cook uncovered for another 3–5 minutes until the second side is golden brown and cheeses are fully melted.
  7. Remove sandwiches from the pan, let rest 1 minute, slice in half, and sprinkle a pinch of flaky sea salt or add arugula/apple slices if desired before serving.

Notes

1) Use medium-low heat so the Brie melts before the bread over-browns. 2) If Brie is very thick, remove rind and slice thinly for even melting. 3) Leftover cranberry sauce works great — adjust amount to taste.

Nutrition

Find it online: https://www.rapidrecipes.blog/cranberry-brie-mozzarella-grilled-sandwich-5/