Grilled Chicken, Cranberry Chutney and Brie Baguette
- By: Alain Bossé
- Serves: 4
- 2 crusty baguettes
- 4 to 6 oz (115 g to 170 g) grilled chicken breast, cooled then sliced on an angle
- 4 oz (115 g) baby spinach
- 8 oz (225 g) sliced brie
- 4 oz (115 g) cranberry chutney
- 4 oz (115 g) mayonnaise
- a few sliced red onions
- milled pepper to taste
Slice the baguette in half on the bias, then slice each piece again lengthwise to create four pieces. Butter the bread lightly and grill.
Once the bread is cooled, spread 1 oz of mayo and 1 oz of cranberry chutney on each half.
Add a good layer of baby spinach and onions on one side then the chicken, brie and milled pepper on the other; combine together into a sandwich.
Wrap in butcher paper or parchment paper and you’re ready to go.