Butter – bread – tangy cheese – sweet cranberries – tangy cheese – bread – butter.

– Need I say more?

I am not really sure if this is lunch or a constructed cheese plate. But YUM! Tangy and sweet notes all blended, melting, and gooey between the buttery crunch of grilled toast… this is pure indulgence. And if you choose your ingredients wisely, you can pack a lot of nutrition in there! A whole cup of fresh cranberries can make a sandwich. Add to that real butter, good goat cheese, and whatever bread fits your diet – whole grain, gluten-free, organic – and just enjoy.

Pair these buttery tangy sweet flavor notes with a hot creamy soup and you have optimal flavor-texture synergy.

Cranberry Sauce

If you have any leftover cranberry sauce, this is a delicious way to use it up. Or, you can make a quick Raw Cranberry Salsa or a sugar-free Cranberry Chutney with honey, orange and spices. If you want to keep it very simple and sweet, all you need are fresh cranberries, and sugar.

Place cranberries into a skillet with a little water. Add more as you go, if needed.

Cook cranberries until the begin to pop.

Sprinkle cane sugar over them – as much or little as you like. Or use honey, agave, whatever sweetener you prefer. If you like, you can add a little lemon juice and a pinch of salt to enhance sweetness.

Taste – without burning your tongue! Let most of the water cook off. You want it saucy, but not too wet. When the sauce tastes good to you, it is done. Put it in a bowl and start assembling your sandwiches.

 

Sandwich Time

Place buttered side of one slice of bread into a heated skillet.

Spread cranberry sauce over the goat cheese.

Place the second slice of bread over the first with the goat cheese pressed gently into the cranberry sauce.

Layers = butter – bread – goat cheese – cranberries – goat cheese – bread – butter – Mmmmmm

When the first side of the sandwich is toasted and golden, flip it over the toast the second side.

I almost ALWAYS cut my sandwiches on a diagonal. But ultimately, I am not the boss… the food is… this sandwich needed to be cut straight across… I can’t explain it. But I am not going to argue with results.

Grilled Goat Cheese and Cranberry Sammy

Note: Although this is listed under “gluten-free”, of course it is only as gluten-free as the bread you choose. With all these other flavors, who needs gluten anyway?

Ingredients

• cranberry sauce, salsa or jam
• goat cheese
• bread – any bread you like to grill (gluten free, whole grain, organic, whatever you like)
• butter (preferably organic and grass fed)

Method

Slice two pieces of bread from your loaf. Spread butter over one side of each slice. Spread goat cheese over the other side of each slice. This can get messy. It is a little less messy if you stick your buttered sides together while you add goat cheese. Or just assemble the entire sandwich on a cutting board. A little butter on the cutting board wont hurt.

Place buttered side of one slice of bread into a heated skillet. Spread cranberry sauce over the goat cheese. Place the second slice of bread over the first with the goat cheese pressed gently into the cranberry sauce.

Layers = butter – bread – goat cheese – cranberries – goat cheese – bread – butter – Mmmmmm

When the first side of the sandwich is toasted and golden, flip it over the toast the second side.

Remove, cut in half, plate and serve.

Highly recommended – serve with a creamy savory soup… maybe a cauliflower coconut milk concoction. The sweet and tangy notes and buttery crunch of the sandwich pairs beautifully with a hot creamy soup.

Enjoy!

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