WL

TC

Grilled Cheese and Cranberry Sandwich

This combination of sweet and savory helps combat the metallic taste that can be a side effect of some treatments. Stonewall Kitchen, Sarabeth’s, and Wild Thyme brands all make versions of cranberry relish or jam, or you can use the Cranberry-Pear Compote on page 142.

Using mayonnaise instead of butter when making grilled cheese has a couple of advantages: it is easy to spread and it has a higher smoke point than butter, making it less likely to burn before the cheese has fully melted.

1 SERVING

½ teaspoon mayonnaise

2 slices rye, whole wheat, or other hearty bread

2 tablespoons cranberry relish or jam

2 ounces sharp Cheddar cheese, thinly sliced or shredded

Spread the mayonnaise on one side of each piece of bread and place them on a plate, mayonnaise side down. Spread the upturned slices with the cranberry relish. Top one slice of the bread with the cheese. Top with the remaining slice of bread, cranberry relish side facing down.

In a skillet over medium heat, carefully place the sandwich. Cook until the bottom is golden brown and the cheese begins to melt, pressing down with a spatula to help the melted cheese adhere to the bread. Carefully turn the sandwich, and cook until the bottom is golden brown and the cheese has melted, pressing down with the spatula occasionally.

PER SERVING
Calories	440
Fat	23 g
Saturated fat	12 g
Cholesterol	55 mg
Sodium	780 mg
Carbohydrate	40 g
Dietary fiber	4 g
Sugars	9 g
Protein	20 g
Calcium	490 mg
Potassium	160 mg

If you are experiencing neutropenia, substitute mild Cheddar or Monterey Jack for the sharp Cheddar.