Crispy Brie & Cranberry sandwich

Cooking time: 45 mins

SERVES: 2

Ingredients

The Brie:
1 wedge of Brie (cut into thick batons)
100g Plain Flour
2 x Eggs (beaten)
200g Fine Breadcrumbs.
Salt & Pepper (to taste)
Sunflower oil (enough to fill your pan by 1/2)
Cranberry Chutney
25g Dijon Mustard
25g White Wine Vinegar
10g Caster sugar
5g Salt
200g Olive oil
Ciabatta Bread
Mayonnaise
Mixed Salad leaves

Method

- Place the Brie batons into the freezer to harden.
- Prepare your 3 pané bowls: 1st with the flour (seasoned with salt & pepper), 2nd with the beaten egg, and 3rd with the breadcrumbs.
- Once your Brie has hardened slightly, coat in the flour, then egg, then breadcrumbs.. then back into the egg, and back into the breadcrumbs. This is called a double pané and will ensure your coating is extra crispy and your oozy cheese says inside!
- Heat the sunflower oil in a deep saucepan to 185°c and gently place your Brie batons in to fry, turning gently, and occasion.
- Once golden brown, remove from the oil, and place on a tray to cool slightly. Season with salt & pepper while they’re hot.

- Whisk together the mustard, vinegar, sugar, salt and pepper.
- Once fully combined, slowly trickle in your olive oil whilst whisking continuously until you reach a thick glossy consistency.

- Spread the mayonnaise across each slice of Ciabatta, and toast until golden brown.
- Now smother one slice with your Cranberry chutney.
- For the crown jewel… place in your hot, crunch, oozy Brie batons.
- Mix your salad leaves with the dressing and place on top of the Brie.
- Close your sarnie with the 2nd toasted Ciabatta slice… and ENJOY!