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.”
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!