Cranberry Goat Grilled Cheese

If you’re missing holiday leftovers, my butter-less Cranberry Goat Grilled Cheese is the perfect fix. With only 4 ingredients and less than 15 minutes of prep and cooking time, it’s a quick pick-me-up comfort meal for any time of the day or year. You’ll love this creative spin on the classic grilled cheese.

Sliced and plated Cranberry Goat Grilled Cheese with cranberries for garnish

What is the best cheese for grilled cheese?

I don’t consider it a grilled cheese if it’s not gooey and extra cheesey. Don’t feel like you need to stick with just one. The fun part of grilled cheese is deciding what cheeses you’ll use. Now get creative with your combinations!

Some of the best cheeses to use in your grilled cheese are:

  • Colby: the golden hue of cheddar with a milder taste
  • Monterey Jack: melts easily and has a buttery flavor
  • Provolone: mild, nutty flavor with a denser texture

For this Cranberry Goat Grilled Cheese recipe, I chose to go with sharp cheddar and cranberry goat cheese. The cheddar was added for the gooey factor and the cranberry goat cheese added a sweet twist to this otherwise savory meal.

I’m typically a lover of creamy Gouda but Trader Joe’s Cranberry Chevre goat cheese complements the sharp cheddar so beautifully. As you know from previous posts, I’m a Trader Joe’s fan and love to add their branded food to my quick and easy recipes. (Check out my Shrimp Gyoza Miso Soup or Thai Yellow Curry Meatballs for quick, Trader Joes inspired comfort foods.)

Sharp cheddar is great for a grilled cheese. It melts well and has a stronger, more distinct flavor than standard American cheese. The cranberry goat cheese is tart and creamy. It spreads well on bread.

Sourdough, sharp cheddar, mayo and cranberry chevre on a marble table

What’s the best bread for grilled cheese?

Grilled cheese sandwiches aren’t just about the cheese. Bread can make or break a grilled cheese. There’s no right or wrong option but you may want a certain kind of bread depending on what kind of grilled cheese you want to make.

  • Pullman Loaf: fine grained loaf with a thin, crumbly crust that’s perfect for even the pickiest sandwich eaters
  • White Bread: it’s the standard for a reason; perfect for absorbing fat from the butter, mayo and cheese for a crispy exterior
  • Rye: complex flavor; for those who like their grilled cheese with more of a crunch

My personal favorite (and choice for the Cranberry Goat Grilled Cheese) is sourdough. It’s thick, chewy, and has a yummy caramelization when grilled in a skillet.

Two slices of sourdough bread. The first has mayo slathered on it. The second has sharp cheddar and cranberry goat cheese.

Why use mayo instead of butter on grilled cheese?

There’s nothing I loathe more than a dry grilled cheese. The key to a “buttery” grilled cheese is coating the outside of the bread with mayonnaise. Spreading cold butter across a slice of bread ain’t easy but mayo spreads with ease for an even coating. You’ll get that golden brown crisp that’s essential. Besides that, mayonnaise doesn’t burn as easily as butter.

An uncooked Cranberry Goat Grilled Cheese

What can you add to grilled cheese?

When it comes to customizing grilled cheese, the possibilities are endless. I keep mine fairly simple but you can always add bacon, mushrooms, tomatoes, caramelized onions, spinach and even truffles. Additionally, you may want to consider other fruits like thinly sliced apples or pears.

Cranberry Grilled Cheese

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Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 1 pk Sourdough bread or loaf bread

  • 1/8 cup Mayo

  • 1/2 cup Sharp Cheddar

  • 2 slices Cranberry Goat Cheese, sliced


  • Place two slices of bread on a piece of cutting board or parchment paper. 
  • On one slice of bread, add shredded cheddar cheese covering the bread. 
  • Slice two pieces of Cranberry goat cheese in half then place on top of cheddar cheese.
  • Place the other slice of bread on top. 
  • Heat a non-stick skillet over medium heat.
  • Spread a layer of mayo on the outside of the top slice of bread. Once done, place it back on top. 
  • Using a spular, slide and pick up the sandwich from the non-mayo side and flip the mayo side-down in the skillet.
  • Lastly, remove the top slice and spread mayo on the outer slice.
  • Using a spatula, push down and continue for 3-4 mins until golden brown.
  •  Repeat on the other side until the cheese is melted.  
  • Slice, plate and serve hot! (or make another to share)

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