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Thanksgiving grilled cheese sandwich

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I won’t bore you with the details of chèvre (aka goat cheese), but I will tell you about this particular cheese. This cranberry orange chèvre was creamy and had a nice tart, strong flavor to it. (It worked really well with the other ingredients/bread of this grilled cheese. More on that later.) I am still not sure if there were cranberries mixed up and large pieces or just pieces, but that is irrelevant. The cheese really is fantastic and was a perfect choice for this sandwich.

The bread: pillsbury quick bread pumpkin bread

Besides making beer bread in January, I haven’t made bread since the family bought a Sunbeam bread maker about 10-15 years ago. Those were the days! When I was at Heinen’s and saw the Orange Cranberry Chèvre, I also saw a pumpkin bread kit. I thought, hmmm, why not make pumpkin bread for this year’s Thanksgiving grilled cheese? The sous chef returned to Heinen’s while I was working, asked about the kit and the clerk actually said that Pillsbury Quick Bread mix is a better choice and what he uses. I would say he is 100% correct. The pumpkin bread had the perfect mix of flavor and spice without being too strong or overpowering. Fantastic enough that I have continually been nibbling on the leftovers…

This may not be that much of a secret ingredient, but when baking and the recipe calls for water, the sous chef mixes some orange juice with the water. She says it adds something. I personally don’t know the difference since I have grown up on it so you will have to let me know what you think.

The ingredient: spiced butternut squash

Whole Foods gave me this idea when I saw they had butternut squash on sale. It is a very fall-like ingredient and not something I have used much at all. This was the third and final piece to this year’s Thanksgiving grilled cheese.

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