Christmas sandwiches

 

Christmas time for many, this time of the year is one of the most beautiful. A thousand lights illuminate the darkness, there is a smell of freshly baked cookies and gingerbread, of mulled wine and the Christmas cake  at the time . We  want something new and festive for christmas .

This deluxe sandwich with roasted chicken or turkey breast, orange mayonnaise, fruity cranberry sauce and fresh lettuce is just the thing for everyone who likes to wait until dinner .

serves ;4

orange mayonnaise 

 2 egg yolk

 1 teaspoon mustard

 200 ml rapeseed oil

 1 teaspoon orange zest

 4 tbsp orange juice 

cranberry chutney 

 150 ml cranberry juice

 50 ml port wine or more cranberry juice

 3 tbsp cranberry jam

 ¼ teaspoon mixed  spices

 70 g dried cranberries or rasisns 

 ½ tsp corn starch 

serving 

 1 breast of roasted chicken or turkey 

 1 orange

 80 g  lettuce

 8 Slices bread

 Salt, freshly ground pepper, cinnamon, cayenne pepper, brown sugar

preparation 

For the orange mayonnaise, whip the egg yolks together with the mustard, 1 tbsp   orange juice and 2 teaspoons of the oil using a hand mixer until creamy white.

Then stir in the remaining oil in a thin stream. As soon as the consistency is firmer, stir in the remaining orange juice, orange zest and orange concentrate.

Season everything with salt, pepper, brown sugar, cayenne pepper and cinnamon. and put in a cool place.

The cranberry sauce

For the cranberry sauce, put the cranberry juice together with the port wine, the cranberry jam and the  spice in a saucepan and bring to the boil.

Roughly chop the dried cranberries and add to the sauce. Then let everything simmer gently for 15-20 minutes and reduce.

Mix the starch with a little water to bind the sauce with it. Then season everything with a little salt and cinnamon.

Cut meat  into slices just before serving.

Clean, wash and shake the  lettuce.

Lightly toast the bread slices in the oven or in a  pan with a little oil.

Fillet the orange by first cutting off the upper and lower ends and then separating the entire peel, including the white skin, from the orange. Then the orange fillets can simply be cut out between the individual separating skins.

To serve, coat the lower slice of bread of the sandwich with orange mayonnaise and top with lettuce . Then spread the sliced ​​ breast and the orange fillets on top and drizzle with cranberry sauce. Serve topped with the second slice of bread.