Cranstastic Valley Sandwich

Ingredients:

• 4 chicken breasts
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon smoked paprika
• 1 tablespoon sugar
• 2 cups Silver Spring Prepared Horseradish
• 1 cup cranberries (for horseradish blend)

• 1 cup cranberries
• 2 tablespoons sugar
• 2 tablespoons water
• 2 tablespoons brandy
• 4 slices thick-cut bacon

• 4 cups shredded cabbage
• 1 cup julienned carrot
• ½ cup chopped cranberries
• ½ cup toasted pecans
• 1 ounce white vinegar
• 2 cups mayonnaise
• Salt and pepper, to taste

• 8 slices cranberry wild rice bread
• 4 slices Gouda cheese (20-cut size)
• ½ cup cranberries (for butter mixture)
• 4 tablespoons butter
• Reserved leftover seasoning rub (from chicken prep)

Directions:

1. Blend the Silver Spring Horseradish and 1 cup of cranberries in a food processor. In a separate bowl, mix all the seasonings together. Rub the chicken breasts with the seasoning mix and the cranberry-horseradish blend. Cover the chicken fully with the horseradish cranberry mixture. Smoke the chicken at 350°F for 1 hour, or until it reaches an internal temperature of 165°F.

2. Combine 1 cup of cranberries, 2 tablespoons of sugar, and 2 tablespoons of water in a saucepan. Reduce over medium heat until a syrup forms. Add the brandy and flambé carefully. Cook the bacon separately, then combine the cranberry syrup and bacon in the food processor. Blend until a jam-like consistency is achieved.

3. Mix the cabbage, toasted pecans, julienned carrots, and ½ cup of chopped cranberries in a large bowl. Add the vinegar, mayo, salt, and pepper. Toss thoroughly to create the coleslaw.

4. Melt the leftover seasoning rub with ½ cup of cranberries and the butter. Strain the mixture and use it to brush both sides of the bread slices. Toast the bread on a griddle until golden brown.

5. Assemble the sandwiches by spreading the cranberry-bacon jam and the reserved horseradish from the smoked chicken onto the toasted bread. Add slices of smoked chicken, coleslaw, and Gouda cheese. Place the sandwiches in a 400°F oven until crispy and the cheese melts, about 5 minutes.
   
   Sandwich created by Gabe Hanson, participant in CVTC and Silver Spring Foods' Sandwich Competition. Read more about the competition HERE.