Cranberry Pecan Grilled Cheese

Lunch, To Try


2 slices of your favorite bread

2-3 TBSP leftover cranberry sauce, warmed

1-2 TBSP finely chopped/crushed roasted pecans (optional)

2 slices of your favorite cheese: use mozzarella or provolone for vegetarian and Daiya Provolone Style Slices for vegan

1-2 TBSP butter or vegan buttery spread of choice


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.