Back in the day, my Aunt Buzz made a mean grilled cheese, with a bit of mayonnaise and mebbe some sweet relish added to make things interesting.
I was thinking of her as a prepared to serve my new fave Tomato Soup; and then I thought about those wicked tasty Cranberry Dijon Pigs in Blankets…
Hmmm. A loaf of brioche, some decent Swiss cheese, my fave Dijon, and whole berry cranberry sauce?
Let’s do it!
INGREDIENTS
•Sliced bread
•Swiss cheese
•Mayonnaise
•Dijon mustard
•Whole berry cranberry sauce
•Softened butter
Note: my preference for Dijon mustard is Trader Joe’s. It has a bit of an almost horseradish undertone which I love.
Apply mayonnaise and Dijon to each slice of bread, then top one slice with a slice or two of Swiss cheese.
Spoon some cranberry sauce on top of the cheese, then cover with the other slice of bread. Apply butter to the top of the sammich.
Note: you can use additional mayonnaise in place of the butter.
Place the sammich, buttered side down, in a hot skillet over medium heat.
Butter the top of the sammich in the pan.
Cook until the bottom is as golden brown as you like, then flip the sammich and continue to cook until the other side is golden brown and the cheese is nicely melted.
Remove from the pan and allow to rest for a minute or two before serving.