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Brioche bread sliced 1 inch thick – 2 slices (Item #126148)
Arugula – 0.5 oz (Item #281740)
Grilled chicken breast 4 oz (Item #165030) or breaded jumbo chicken tender 4 oz (Item #161051)
Brie cheese – 2 oz (Item #207938)
Cranberry sauce – 1.5 oz (Item #446066)
Turkey gravy – 2 oz (Item #442392)
Stuffing crumble – 0.5 oz (Item #373315)
Sweet potatoes (fried from frozen) – 8 oz (Item #197712)
Toast both slices of brioche in butter until golden.
Cook protein: grill chicken breast and season with salt, pepper, and thyme, or fry jumbo breaded tender until crisp.
Place sliced brie (2 oz) on top of hot chicken and melt under a salamander or cloche.
Place arugula (0.5 oz) on the bottom slice of toasted brioche.
Place the brie-topped chicken over the arugula.
Spoon cranberry sauce (1.5 oz) over the brie.
Ladle turkey gravy (2 oz) over the sandwich.
Sprinkle stuffing crumble (0.5 oz) over the gravy.
Top with the second slice of toasted brioche.
Sweet Potato Preparation
Load fryer basket no more than halfway.
Lower the basket into the fryer and cook for 3 to 4 minutes for fries, or 4 to 6 minutes for cubes, until crisp and fully heated.
Serve 8 oz on the plate.
Canadian and Family Owned