Thanksgiving Grilled Cheese

Make this Thanksgiving leftover-inspired sandwich with Cabot Clothbound Cheddar, curry mayo, and leftover turkey and stuffing
cheese twins

Make this awesome Thanksgiving leftover-inspired sandwich with Cabot Clothbound Cheddar, curry mayo, and leftover roast turkey and stuffing. To take this meal to the next level, pair this fancy grilled cheese with a lightly oaked Chardonnay like this 2014 vintage from Meiomi Coastal California Wines.

Pro tip: Firmly pressing down on the grilled cheese while it cooks will help to uniformly brown the bread, melt the cheese, and, more importantly, help to meld all those delicious flavors together. 

This recipe comes courtesy of the “hunks” of the cheese world, The Cheese Twins. You may have seen brothers Michael and Charlie on this years’ “The Great Food Truck Race” or on their newly premiered Food Network show, “The Big Cheese.”

1
Servings
994
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons mayo
  • 1/4 Tablespoon curry powder
  • salt to taste
  • 2 Tablespoons butter
  • 1/4 Cup stuffing
  • 2 slices pumpkinseed bread
  • 1/2 Cup grated Cabot Clothbound Cheddar
  • 1-2 slices turkey breast or pulled dark meat (warmed)

Directions

In a medium-sized bowl, combine mayo, curry powder and salt, and mix thoroughly. Tip: If it’s too much curry for you, just add more mayo! You can save it for another day, or make more sandwiches.

Melt 1 tbsp butter in a saucepan over medium-high heat.

Add stuffing and using a spatula, press stuffing down into a patty shape. Allow the stuffing to caramelize and crisp, then flip with a spatula to brown the other side. 

Butter both sides of the bread. In a non-stick pan, grill both slices. Once the bread starts to brown, flip with a spatula. Optional: Add cheese to pan to fry onto the outside of bread for a cheddar crisp bread.

Over medium heat, top both slices with remaining grated cheese.

Stack turkey slices, crisped stuffing, and drizzle curry mayo mixture, then close the grilled cheese, pressing down with a spatula or a cast iron press, if available. Once the bottom slice is browned, flip the grilled cheese, and press again. Grill until lightly browned and cheese is melted, then remove from heat.

Serving tip: If you are still entertaining guests, cut the grilled cheese diagonally and serve one half propped on top, with a side dipping cup of extra curry mayo. Enjoy with Meiomi Chardonnay!

Nutritional Facts

Total Fat
75g
100%
Sugar
5g
N/A
Saturated Fat
32g
100%
Cholesterol
184mg
61%
Protein
40g
81%
Carbs
41g
14%
Vitamin A
404µg
45%
Vitamin B12
2µg
42%
Vitamin B6
0.6mg
30%
Vitamin C
0.1mg
0.2%
Vitamin D
0.9µg
0.2%
Vitamin E
2mg
12%
Vitamin K
16µg
20%
Calcium
501mg
50%
Fiber
5g
18%
Folate (food)
65µg
N/A
Folate equivalent (total)
103µg
26%
Folic acid
23µg
N/A
Iron
5mg
26%
Magnesium
70mg
17%
Monounsaturated
21g
N/A
Niacin (B3)
8mg
41%
Phosphorus
573mg
82%
Polyunsaturated
18g
N/A
Potassium
527mg
15%
Riboflavin (B2)
0.6mg
35.5%
Sodium
1138mg
47%
Thiamin (B1)
0.4mg
26.4%
Trans
2g
N/A
Zinc
7mg
50%