Thanksgiving Grilled Cheese
It’s that time of year again…for LEFTOVER TURKEY. This grilled cheese combines Tangled Garden Cranberry Sage Chutney, leftover turkey and goats milk cheddar cheese on rye bread, ensuring your leftovers are anything but boring.
- 4 slices Stone Hearth Bakery Dark Rye Bread
- 4 Tbsp salted butter
- 4 Tbsp Tangled Garden Cranberry Sage Chutney
- 1/2 cup cooked, chopped turkey
- 85g shredded Great Lakes Goat Dairy Cheddar Goat Cheese with Caramelized Onion
Spread 1 tbsp butter on to one side of each slice of bread. On the opposite side, spread 1 tbsp chutney on each slice of bread. Heat a large pan over low heat (low and slow is the key to the perfect grilled cheese).
Place 2 slices of bread, butter side down, in to pan. Sprinkle 1/4 of the cheese on to both slices, top with 1/2 of turkey on each, sprinkle with remaining cheese and top with remaining bread, butter side up.
Place lid on pan and allow to cook 4-5 minutes or until crispy and golden. Carefully flip and continue to cook 4-5 minutes uncovered until cooked through and golden. Remove from pan, allow to cool 1-2 minutes, cut in half and serve immediately.
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