Recipe: Apple and Cranberry Grilled Cheese

A weird fact about me is that growing up, my family ate cranberry sauce a couple times a week with dinner. I also didn't realize that wasn't normal until I was about 16 or 17 years old. I don't know where I was or what conversation I was in that I realized this, but I've yet to meet a family that eats cranberry sauce as much as mine does.

I was reminded of this when I was searching the market for some kind of cranberry sauce or that wasn't the kind from a can. I asked around, people thought I was a little off for asking about cranberry sauce in March, but I knew I needed it for this sandwich. This sandwich is maybe perfection. Creamy-melty brie, crisp tart apples, and tangy cranberry chutney between thick slices of toasted bread. If you have homemade cranberry sauce, even better! Let's make an indulgent lunch, shall we?

Brie and Apple Grilled Cheese

Yields one sandwich

Two slices of thick, crusty bread (I used Italian)
1/3 granny smith apple, sliced
2 tablespoons cranberry sauce or cranberry chutney
4 quarter inch slices of brie

Well, hopefully we all know how to make a grilled cheese but here we go. Heat a pan on low heat, we're going to cook this sandwich low and slow. Butter one side of bread and place butter-side-down on the preheated pan. Add two pieces of brie, spread with a generous tablespoon of cranberry chutney, arrange apple slices, top with more cranberry, two more slices of brie, and a final piece of buttered bread, butter side up. Cook on low heat for about 5 minutes per side, or until both sides are golden brown and cheese is fully melted. Eat immediately.