Recipe by Mary Giuliani
This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.
- 1/2 cup leftover cranberry sauce
- 12 slices of your favorite bread (I like multigrain or rye)
- 6 thin slices of Brie
- 1/2 lb. sliced leftover turkey meat
- 4 tsp. butter, plus more, if needed
Spread the cranberry sauce on 6 of the bread slices. Top with the Brie and turkey, then top with the remaining bread. In a medium skillet, melt the butter over medium heat. When the butter starts to sizzle, add some of the sandwiches and cook, turning once, until the cheese melts and the bread is golden brown, about 3 minutes per side. Transfer the sandwiches to a cutting board. Cut each sandwich into 8 mini triangles. Repeat with the remaining sandwiches, adding more butter to the pan as needed.
- Serving Size: 6