Cranberry & Herb Grilled Cheese
Cranberry and Herb Grilled Cheese
Brie Thompson
1
5 minutes
20 minutes
A gooey grilled cheese is pure comfort to me, and this one is dressed up for fall. Sweet, tangy Orange Cranberry Sauce made with Cranberry Spice White Barrel Aged Balsamic meets Gruyere, white cheddar, fontina, and smoky speck. A drizzle of Wild Rosemary Infused Olive Oil adds savory, herby flavor to every bite.
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Ingredients
Orange Cranberry Sauce
- 1 ½ cups Fresh or Frozen Cranberries
- ½ cup Orange Juice
- ½ cup Brown Sugar
- 2 tsp Apple Chai Sugar Shaker
- ¼ cup Cranberry Spice White Barrel Aged Balsamic
- ¼ tsp Vanilla Bean Infused Sea Salt, to finish
Grilled Cheese
- 2 slices Artisanal Bread
- 2 Tbsp Wild Rosemary Infused Olive Oil
- 2 Tbsp Orange Cranberry Sauce
- 2 to 3 slices Gruyere Cheese
- 2 to 3 slices White Cheddar Cheese
- 2 to 3 slices Fontina Cheese
- 4 slices Speck
- ¼ cup Mixed Greens, to top
Directions
Orange Cranberry Sauce
Combine the cranberries, orange juice, brown sugar, Apple Chai Sugar Shaker, and Cranberry Spice White Barrel Aged Balsamic in a saucepan. Cook over medium heat for about 15 minutes.
Use a potato masher to break apart the cranberries as they cook down. Cook until the juices have evaporated and the sauce has thickened.
Remove from the heat. Finish with Vanilla Bean Infused Sea Salt.
Grilled Cheese
Heat a skillet over medium heat.
Spoon the Orange Cranberry Sauce onto one slice of bread. Layer with the Gruyere, white cheddar, fontina, and speck. Close with the second slice of bread and drizzle with Wild Rosemary Infused Olive Oil.
Place the sandwich in the skillet and cook until the cheese has melted and the bread is golden, flipping halfway.
Top with the mixed greens. Serve immediately.