Grilled chicken with Brie and cranberry salsa sandwich

The sweet-tart cranberry salsa and creamy brie add layers of flavour and texture to a basic deli meat sandwich.

The sweet-tart cranberry salsa and creamy brie add layers of flavour and texture to a basic deli meat sandwich.

Grilled chicken, Brie and cranberry salsa sandwich

Serves 4

Ingredients:

8 slices light rye bread
225 grams Maple Lodge deli chicken
2 tbsp butter
8 fairly thick slices Brie
1 cup fresh cranberries
1 baby cucumber
1/2 orange, juiced
1 tbsp chopped chives
‎ Salt and pepper to taste

Method:

1. Puree cranberries and cucumber in orange juice and add chives. I know it sounds crazy, but it’s a lot of awesome.

2. Lightly butter one side of the rye slices and ‎slowly toast them on a griddle. Place Brie on on four slices and chicken on the others. If your temperature is right, the cheese should have a soft melt and the chicken become lightly steamed.

3. Top the chicken with cranberries and marry together with the melting Brie.

4. Cut on a bias and serve.