2 Slices Italian Batard (or other firm crusty bread)

1 Ounce Brie, room temperature

1 Heaping Spoonful Cranberry Sauce

1 Tablespoon Butter, softened

 

Cut two slices of bread from your loaf.  Butter one side of each slice of bread.  Spread brie on one slice, the unbuttered side. Spread cranberry sauce over brie and top with the other slice of bread, butter side up.  Place cast iron skillet on burner.  Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!