American·Lunch
Turkey & Brie Kitchen Sink Grilled Cheese
The ultimate post-holiday sandwich featuring a complex, 'kitchen sink' cranberry sauce made with dried fruits, ginger, and chili, paired with creamy melted Brie and leftover roast turkey.
Prep
20m
Cook
30m
Total
50m
Serves
1
Method
- 01
In a saucepan over medium-high heat, combine dried cherries, apricots, candied ginger, orange zest, lemon zest, Fresno chili, star anise, maple syrup, sugar, orange juice, salt, and cayenne. Once it reaches a simmer, reduce heat to medium-low and cook for 10-15 minutes.
Watch · 0:23
- 02
Increase the heat to medium-high and bring the mixture to a boil. Stir in the fresh cranberries and cook for 5-6 minutes, or until about 95% of the berries have collapsed and the sauce has thickened significantly.
Watch · 1:41
- 03
Remove the pan from the heat and stir in the toasted walnuts. Transfer the cranberry sauce to a bowl and allow it to cool to room temperature before refrigerating.
Watch · 2:59
- 04
Assemble the sandwich by placing thick slices of cold Brie on both pieces of bread. Spread a generous amount of cranberry sauce over the Brie on one side, and layer sliced turkey on the other. Season the interior with salt and a heavy amount of black pepper before pressing the halves together.
Watch · 4:19
- 05
Melt 2 tablespoons of butter in a skillet over medium heat. Place the sandwich in the pan, cover with a lid to trap heat, and cook for 3-4 minutes. Lift the sandwich, add another tablespoon of butter, and flip confidently. Cook the second side for another 3-4 minutes until perfectly browned.
Watch · 6:14
- 06
For a final blast of heat, pour about a teaspoon of water into the pan and immediately cover with the lid for 30 seconds to steam. Remove from the pan, slice, and serve with a side of hot gravy.
Watch · 7:28
From Chef John
“You are after all the poly of your walnuts.”
“Around the outside, around the outside, around the outside.”
“Always flip a grilled cheese towards the flat side so it's less likely to fall apart.”