Grilled Chicken and Brie Sandwich with Cranberry Chutney
Yum! I'm making this.
Most of the time you think of brie and cranberry and think winter, christmas, holiday entertaining; but this sandwich is just fantastic for the summer bbq. Juicy grilled chicken atop thick grilled bread and topped with gooey cheese, fresh avocado and our cranberry blood orange cognac chutney. Actually this recipe is not truly made of brie cheese but of lille cheese from Vermont Farmstead Cheese Co. It's an ancestor to brie. Still buttery, nutty with mushroom earthy undertones but thicker in consistency. It's a lovely cheese and makes this sandwich pretty amazing.
Boneless Chicken Breast (butterfly in half)
Brie Cheese - I used Lille from Vermont Farmstead Cheese Co (highly recommend!)
Avocado (remove seed and cut into slices - plunge into ice water bath for a minute, remove and set on plate - to keep from going brown - or just slice up right before serving)
Crusty Loaf of Bread - (I used a multigrain sunflower seed loaf)
Arugula or mustard greens (I used mustard greens straight from my garden which added a nice bite to the sandwich, arugula will do the same. Lettuce is fine as well....whatever you got on hand)
Wozz! Cranberry Blood Orange Cognac Chutney
Butterfly chicken breast (cut breast in half so it's not too thick). Brush both sides with olive and salt and pepper each side. Toss on the grill, grill on both sides until cooked through.
Slice bread to desired thickness, brush one side with olive oil and place on hot grill for a minute or so (until you get nice grill marks). Remove bread.
Arrange your sandwich: on bottom slice of bread, add greens top with grilled chicken breast, top with a slices of avocado, then with slice of lille or brie cheese, spoon on Wozz! Cranberry Blood Orange Cognac Chutney, add top slice of bread and voila!