Cranberry-Glazed Double Chicken Sandwiches
with White Cheddar, Pickled Shallots and Dressed Spring Mix- Wheat
- Barley
- Milk
- Mustard
- Walnuts
- Egg
- Sulphites
- Sesame
- Soy
- Walnuts
- Oats
- Rye
- Triticale
- May contain traces of allergens
- Milk
- Wheat
- Egg
- Fish
- Mustard
- Sulphites
- Crustaceans
- Gluten
- Tree nuts
- Peanuts
Ingredients: Chicken breasts • Ciabatta roll (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Carrot • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Shallot • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Red wine vinegar • Walnuts • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
Ingredients
4 unit(s)
Chicken Breasts
2 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May be present: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
113 g
Spring Mix
56 g
Carrot, julienned
1 unit(s)
Shallot
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
2 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
28 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
Not included in your delivery
2 tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min stirring often, until sugar dissolves.
- Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with Zesty Garlic Blend, salt and pepper.
- Brush Dijon over chicken.
- Heat a large pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in batches if needed.) Cover and cook for 6-9 min, flipping halfway, until golden and cooked through.** ( TIP: If chicken browns too quickly, reduce heat to medium-low.)
- Remove from heat. Spoon cranberry spread over chicken. Flip to coat.
- While chicken cooks, to a large bowl, add 1 tbsp (2 tbsp) shallot pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. Place carrots and spring mix over top. Don't mix until step 6!
- Halve ciabatta.
- Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
- Toast ciabatta in the middle of the oven for 3-4 min, until golden-brown. (TIP: Keep an eye on buns so they don't burn!)
- Drain pickled shallots, discarding remaining pickling liquid.
- To the bowl of salad, add pickled shallots. Toss to coat.
- Spread mayo over top buns. Stack chicken and some salad on bottom buns. Close with top buns.
- Divide sandwiches and salad between plates.
- Sprinkle walnuts over salad.
