Turkey, Cranberry, & Fresh Mozzarella Grilled Cheese on Pumpkin Bread

There are no words for this sandwich. If I had to describe it, I'd say... It's seasonal. It's fresh. It livens leftovers. It's perfect.

I used fresh mozzarella because it's our favorite and I love the stringy texture with the bread. Brie, Swiss or Gruyere are a wonderful substitutions. This sandwich is great with sliced roasted chicken breast instead of leftover turkey too. If you want to save a little time, try a recipe for a quick pumpkin bread. Just be gentle when grilling as the quick bread, without the yeast, might break easily when flipping.

Turkey, Cranberry, & Fresh Mozzarella Grilled Cheese on Pumpkin Bread
Makes one sandwich

• 2 slices of Pumpkin Yeast Bread
• 1 tablespoon cranberry sauce
• 2 slices fresh part skim milk mozzarella 
• 3-5 slices roasted turkey
• small handful baby spinach 
• butter, olive oil, or a mist of cooking spray for grilling

Take one slice of bread and slather with cranberry sauce.

Add turkey, mozzarella, and spinach, if using and top with other slice of bread. 

Heat a little butter, olive oil or a mist of cooking spray in a pan on medium heat.

Add sandwich to pan and cook on both sides until browned and crisp, about 3-4 minutes a side.