A cranberry sandwich? Yes, please!

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It’s cranberry season and as much as we love a classic cranberry side, we just couldn’t help but find a way to update this seasonal staple for a new sandwich creation.  We yearned for a sandwich that was creamy and comforting with familiar flavors of holiday favorites.  The result?  We fell in love with a cranberry salsa that not only is the perfect sandwich topper but an entertaining workhorse.  Serve it with crackers and cheese, add it to salads, or make a sandwich, like we did here: fresh grilled ciabatta bread, warm cheese, spicy cranberry salsa, crispy greens and a little sweetness from a balsamic syrup.  We call it The Bog & Brie.  

The Bog & Brie

Ingredients:

  • 1 serving sandwich bread, sliced (we like ciabatta)

  • 4 oz. Brie or goat cheese (we serve it with brie at Horseradish, but goat cheese, shown, is equally delicious)

  • 1 spoonful of Cranberry Salsa, recipe below

  • Balsamic Syrup (available at most supermarkets or make your own)

  • Handful of mixed greens (preferably dressed with a simple vinaigrette)

1. Make cranberry salsa day before or 2 hours ahead.

2. Toast or grill bread.  Add a layer of cheese to bottom half of bread and place in the oven or toaster to melt.

3. Top warm cheese with cranberry salsa, balsamic syrup and greens.  

4. Top with other half of bread and slice in half.

Cranberry Salsa

Our Cranberry Salsa is adapted from The Stay at Home Chef but we removed even more sugar and added a pinch of salt.

  • Ingredients:

  • 12 ounces fresh cranberries

  • 1/4 cup granulated sugar

  • 2 jalapeno, seeded and coarsely chopped (leave seeds if you like extra spicy)

  • 1/2 cup cilantro

  • 4 green onions, sliced

  • 2 tablespoons freshly grated ginger

  • 2 tablespoons lemon juice

  • pinch of salt

1. Rinse and drain cranberries.  Place cranberries in food processor and pulse until roughly chopped.

2. Place chopped cranberries in a bowl.  Add green onion, cilantro, ginger, sugar, lemon juice and salt and mix together.  

3. Cover and refrigerate for at least 2 hours or overnight.

More entertaining ideas: 

1. Cut the sandwiches into quarters (or smaller) and serve as appetizers.

2. Warm a wheel of brie in the oven, top with salsa and a drizzle of balsamic syrup.  Serve with crackers or crostini.

3. Add leftover Thanksgiving Turkey to the sandwich for next level yum!

Matt Trotter