Cherry & Tomato Basil Toast
This is a little bit of a non-recipe recipe, but it was so bright and summery, I had to share.
Yesterday I posted about two fun non-recipe recipes for Thanksgiving leftovers. We really enjoyed both of them, but if you thought that granola took care of all of our cranberry sauce, well, you’ve got another think coming.
I wanted to switch things up a little for lunch on Sunday. We’ve eaten almost all of the leftovers, so it was time to bring in some new ingredients. Plus, I can never resist getting a good loaf of bread on the weekends.
Jam, cheese and bread is a combination we eat all the time in the form of a cheese plate. So why wouldn’t it work in a grilled cheese?
Yeah, it totally worked. Yum.
Tonight we are going full-on new food – no leftovers. We’re making a sweet potato risotto that I am sure will be excellent and will show up soon on a blog near you. Oh wait, except for the pie. We will definitely be having more pie.
Here’s what you need for two sandwiches:
4 thick slices of rustic wheat bread
4-6 Tbsp. leftover cranberry sauce
6-8 thin slices of a lively white cheddar, such as a farmer’s cheese or an aged variety – this number of slices assumes they are the plank-shaped type and not square. Basically, you want to cover each slice of bread.
A handful of salad greens
It’s time to divulge a Hubbard family secret: to get a truly good brown on a grilled cheese without cooking the heck out of it, slather a thin layer of mayo each side of the bread that will make contact with the pan. Then, do not grease the skillet.
Construct the sandwiches by putting a layer of cheese on each piece of bread. On two of the halves, add a layer of cranberry sauce and a handful of salad greens. Flip a cheese-and-bread layer so the cheese faces the rest of the fillings. Repeat for the other sandwich.
Heat the skillet on medium and spread a thin layer of mayo on top of the sandwich. When the pan is hot, place the sandwiches in the pan mayo-side-down. Carefully spread a thin layer of mayo on the other side before anything gets too hot (remember, the pan already is). Grill on one side until it’s brown, then flip and keep on the heat until the cheese is melty and the second side is browned. Serve with a couple of handfuls of lightly dressed greens.