Monday, January 3, 2011

Cranberry Chutney Chicken Sandwiches

  • Chicken meat pulled off of one rotisserie chicken
  • Cranberry chutney - 1 jar
  • 8 Slices sharp cheddar cheese
  • 8 fresh hoagie or 12 bolillo rolls
  • 2 Fuji apples - thinly sliced
  • Baby romaine lettuce

    1. Slice open rolls in half lengthwise.  On one side smother the cranberry chutney topped with the chicken.  On the other side place thin apple slices and top with cheddar cheese.
    2. Place under the broiler until the cheese bubbles.
    3. Add romaine lettuce just before serving.
    This recipe has become a family favorite.  It was adapted from a sandwich I ate at Phaedra Cote's house which had mango chutney and fresh mozzarella (also delicious and adds great variety).  It's super quick and easy, and well received!  I HIGHLY recommend the chutney - it's really what makes the sandwich, but in a pinch you can also use canned/fresh cranberry sauce.  Enjoy!


    1. These sandwiches are so delicious, because they are savory, tart and sweet all at once! Plus, we love hot, toasty sandwiches. Thanks, Jessi!

    2. I agree with Nat. These are a favorite in our house!