Cranberry, Brie, and Spinach Sandwich

Money.

When I was studying abroad, I remember it being the focus of many conversations, mostly because no one had any.

"You paid how much for that cup of coffee?"
"Hey can I get a beer? Umm...whichever's cheapest."
"Oh, it's only two miles away? Yeah I'll walk. I can't eat if I take a cab."

It was really cool to be poor frugal.

I even convinced a MALE friend to start carrying a change purse when we were abroad because the coins are so much more valuable over there. Since he had no place to put the coins, he would just stick them in his pockets and then when he sat down anywhere - the couch, the bus, the booth at the pub - his coins would come spilling out of his pockets.

He was so happy with that little change purse.

MORE BEERS!

Maybe this sandwich is so popular in Europe because even when all of your change falls out of your pockets, you can still scrounge up enough money to buy a sanwich like this.

It's the "American Tourist/Student Sandwich".

I'll work on the name.

But even if you have found yourself lucky enough to take a cab to a restaurant and still have enough money to eat food, this sandwich is delicious enough that you might just want to stay home and make it anyways.

I decided to make the cranberry sauce from scratch, but go ahead and buy some if you're not into that.

But I'm not lying to you when I say it is literally as easy as the above photo makes it out to be to make is yourself. And oh, the swell of pride that will ensue!

I love that when combined, all of the really simple elements of the sandwich make it a really Fancy Pants Sandwich.

Slightly wilted farmer's market spinach + cranberries heated up and mushed around with some sugar + melted brie cheese + crusty bread = HAPPINESS.

I don't know if money can buy you happiness, but in this case, it doesn't take much.

Cranberry, Brie, and Spinach Sandwich
inspired by my sister, who is pinching her pennies  I mean, pence, in Europe at this very moment. Come back to me!
yields 1 sandwich

2 slices crusty bread
1/2 cup fresh spinach
4 slices Brie cheese
3 Tbsp cranberry sauce

Cranberry Sauce:
2 cups cranberries (I used frozen)
1 cup orange juice
1/2 cup sugar

Combine frozen cranberries, orange juice, and sugar in a pan over medium-high heat. Bring the mixture to a boil, and then let simmer until reduced, about 20 minutes.

Stir the mixture frequently, smashing the cranberries to create a smoother texture. Add more sugar to taste.

When sauce reaches deisred consistency, remove from the heat and set aside. Extra sauce will keep in the freezer for two weeks.

Sandwich Assembly:
Butter one side of each slice.

Spread the cranberry sauce on the other side of each slice.

Layer the spinach and brie inside.

Place sandwich in a frying pan (preferably with a lid) over medium heat. Cover sandwich with the lid to allow the spinach to wilt and the cheese to melt.

After about 5 minutes, check the underside for desired amount of "grill". Flip the sandwich, and toast the other side.

Chow down!