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.