Grab some leftover cranberry sauce and get ready to rock your face with this tasty Cranberry Pecan Grilled Cheese! Thanksgiving leftovers take this easy cheesy sandwich to the next level!
1-2TBSPfinely chopped/crushed roasted pecans(optional but delicious)
2slicesof your favorite cheese: mozzarella or provolone for vegetarian and Daiya Provolone Style Slices for vegan
1-2TBSPbutter or vegan buttery spread of choice
Instructions
Spread cranberry sauce on each slice of bread.
Top one slice with a sprinkle of crushed toasted pecans and cheese and top with the remaining slice of bread.
For an extra golden crust, spread the outside of each slice of bread with mayo, butter, vegan buttery spread, or coconut oil. Any of these options work great!
Next heat a pan to medium heat with some extra buttery spread or coconut oil. Once hot, add your sandwich. Use a spatula to press down on the grilled cheese, and feel free to pop a clear pot lid on top to help melt the slices. Before flipping, add a little more spread/oil if your pan is dry. Pop your lid back on if you're using one and grill each side until golden brown with a melty center.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on bread/cheese chosen for more accurate results and enjoy!