Happy National Food Coma Day!
I hope you all had a great Turkey day and got to spend it indulging in a luxurious assortment of homemade grubbin and enjoy the comfort of holiday family time! (minus any inevitable family drama right?)
The day after Thanksgiving can be a little bittersweet. Part of us is cursing the idea of food in general and the other part of us is debating having that last slice of pie for breakfast.
Go with the pie option my friends, you deserve it. Then stuff your turkey leftovers into thick slices of cornbread and turn that into a grilled cheese sandwich. Food enthusiasm will never stop in my book, even the day after a total gorge fest in Thanksgiving eats.
Even if you can’t stand the idea of leftovers right now, give it a day or two. I promise you will be pining to make an epic Thanksgiving grilled cheese sandwich come Saturday or Sunday. The pleasure food brings will never leave us, it’s a fact.
Cornbread honestly never gets old for me. I could have a slice every day and be completely satisfied in life! This was the first time I made it into a grilled cheese though…I know, have I been living under a rock the past few years or what? The good news is I am officially part of the cornbread grilled cheese party. My advice is to hop on this party train as well because it will transform your food palette beyond words.
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{Thanksgiving Leftovers} Cornbread Grilled Cheese Sandwiches
Ingredients
- Thick slices of cornbread
- Leftover turkey or chicken (or deli meat works too)
- Leftover cranberry sauce (or any fruit preserves)
- Cheddar, Jack or Mozzarella Cheese (use your favorite cheese!)
- Olive oil or butter
Instructions
- Slice your cornbread into mini sliders and layer one side with cranberry sauce or fruit preserves, leftover meat and cheese of choice. Grease a skillet with olive oil or butter and place the slices with toppings on the skillet then top with remaing halves. Cook on each side for 5 minutes over medium heat or until cheese has melted!
- Serve immediatley.