Mine is a leftover one as well. I generally make this as a toasted cheese sandwich, but it would probably be just fine grilled. Turkey (yes, too USA Thanksgiving), Peppadew Havarti and avocado. When I make this as a toasted cheese, I toast the havarti and then add the turkey and avocado afterwards (the avocado is the only cool item and adds a nice contrast). I also only use one slice of bread and use a couple of leaves of lettuce to help hold it all together. If I were going to do grilled cheese, I'd probably do a combo of mayo/dijon on at least one of the insides and (of course) use two slices of bread. Right now I use a rosemary foccacia and I don't see why I wouldn't continue to do that. You could use a panini press to grill it if necessary or Cut off the rounded top a bit to make it work. As for the holiness (ha ha!), you could think of it as "Cheese skirts are us". Anyway, havarti doesn't take long to melt. Soup? I'd probably still go with a good tomato, but make that creamy with chunks of tomato and possibly basil or chard. . . I only eat this after Thanksgiving or I'd gain way too much weight!

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