School season is upon us and I'm starting to think the good ol' chicken and cheese sandwich needs a little upgrade.
Armed with a freshly baked loaf of italian herb and garlic focaccia, I proceeded to slather it with unsalted butter and whole grain mustard and filled it with some iceberg lettuce, cheese and deli roast chicken slices. Like many other savoury sandwiches I make, a crack of freshly ground black pepper is a must.
Today there was a new last minute addition to the sandwich; a chunky cranberry and orange sauce. Something sweet to offset the salinity of the processed chicken, which I think will go well with sliced turkey or shredded roast chicken. The flavour combination is comparable to IKEA meatballs served with lingonberry sauce.
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chunky cranberry and orange sauce makes enough for 1-2 sandwiches
a small handful of dried cranberries
hot water, as required
rind/zest of 1 orange
juice of 1/2 an orange
Put the cranberries in a small bowl and pour in enough hot water to just cover it. Leave for 5 minutes (alternatively nuke it for 30 seconds in a microwave). Transfer to small saucepan and add in the remaining ingredients. Bring to a boil and simmer until mixture has thickened. Allow to cool slightly before adding it into your sandwich!