Rondelé® Chicken Sandwiches With Cranberry & Pomegranate
Creamy, garlicky chicken sandwiches spiced up with Rondelé® spread. The flavor is balanced with sweet and sour dried cranberries and pomegranate. Walnuts and pomegranates in turn add a good crunch and texture.
Prep Time
10 minCook Time
25 minServings
4Rondelé® Chicken Sandwiches With Cranberry & Pomegranate
- 8 Slices of artisan bread
- 2 Chicken breasts cooked and shredded
- 2 Cloves garlic minced
- 1/2 cup Walnuts finely chopped
- 1 cup Mayonnaise (substitute with sour cream, if desired)
- Salt & black pepper to taste
- 1 package Rondelé® Garlic & Herbs
- 1 cup Cilatro finely chopped
- 1 cup Pomegranate seeds
- 1/2 cup Dried cranberries
Rondelé® Chicken Sandwiches With Cranberry & Pomegranate
- Boil the chicken breasts in salted water for 25 minutes. Remove the water and shred to thin pieces.
- In a bowl combine the shredded chicken, minced garlic, walnuts, sour cream, salt and pepper to taste. Mix well until the sour cream covers all the shredded chicken.
- Toast each slice of bread. This can be done with a toaster, or by heating a heavy-duty pan to medium heat. Coat with a thin layer of oil and cook each slice of bread 1-2 minutes on each side or until each side of the bread is golden and crispy.
- Start assembling the sandwiches by spreading a generous layer of Rondelé® over one slice of bread, top with chopped cilantro and cranberries, add the chicken mixture, and cover with pomegranates as a final layer. Top with the second slice of bread. Cut the sandwich in half and serve.
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Recipe by
Annie Siegfried
My name is Annie Siegfried. I’m a dietitian, food writer and photographer. The recipes I make are inspired by the people I love most and places I visit. As a dietitian, I’m a big supporter of intuitive eating and am against restrictive diets. I love creating gourmet recipes that are nourishing for the body and the soul.
