For fried shallots:
1 cup shallots, peeled and sliced
2 cups buttermilk
Oil for frying
1 cup flour
Salt and pepper, to taste
For grilled cheese:
8 slices rye bread
1/4 cup cranberry sage jam
8 slices medium cheddar cheese
1/2 pound thinly sliced turkey breast
1/4 pound green beans, ends trimmed
1/4 cup fried shallots
1/2 pound butter
1/4 cup parmesan, finely grated
2 ounces fresh sage leaves
To make cranberry sage jam: Add fresh cranberries, sugar, and sage to a saucepan set over medium heat. Let cook until cranberries have broken down and a jam-like consistency is reached. Remove from heat and let cool.
To make fried shallots: Soak sliced shallots in buttermilk for at least 30 minutes. Heat oil in a heavy-bottomed skillet. Season the flour with salt and pepper. Remove shallots from buttermilk and toss in seasoned flour. Fry until crispy and let drain on a paper-towel-lined plate.
To make grilled cheese: Assemble sandwich in the following order: rye bread, cranberry sage jam, slice of cheddar cheese, 2 slices of turkey breast, green beans, fried shallots, another slice of cheese, and top with bread.
Heat cooktop to a medium-high heat and coat with butter. Spread a generous layer of butter on top of the sandwich, sprinkle with sage leaves, and dust with parmesan. Place the parmesan cheese side down in pan and cook until crispy. Flip and cook bottom until the cheese is melted and the bread is toasted. Serve immediately.