Simple, decadent, and delicious! This is another spin on a family favorite. We always would serve French breach with Brie cheese and fig spread at family gathering like Thanksgiving or Christmas. It’s always been a favorite in our family so this sandwich brings comforting nostalgia and a sweet taste of home while also being something completely special on its own.

I love cooking with cranberries this time of year. They are an underrated ingredient imo and can be used in so many delicious ways!For example, last year I loved making canna-berry pork chops. Something about the sweet yet tart taste of cranberries compliments the succulent taste of most meat so well. Cranberry sauce is a Thanksgiving staple because it’s delicious with turkey but I wouldn’t recommend the canned stuff. I like to cook freshly picked berries along side the meat so the juices can blend and compliment one another without overpowering the “hero”. You can make your own cranberry sauce easily and incorporate your favorite warming flavors (or strain)!

This is a super simple infusion too because all we’re doing is spreading some canna-butter on the bread. I like to do this on the insides and use regular butter to season the pan for toasting, but feel free to go crazy and use however much or however little you’d like. This meal is sure to comfort you regardless!

Strain Pairing:

Well, if you’re looking to go into full couch lock mode than use something like OG Kush or Grape Ape which are high in Myrcene and known for their more body-relaxing properties. Cranberries are also high in this terpene and cheese tends to have a sedative effect as well. If you’re looking to balance this a bit, something like Wedding Cake or Quantum Kush still will keep you in a cozy and creative state of mind without the couch-locking effects.

Baked cranberry chicken-

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper or tin foil
• Clean the chicken and season it with salt, pepper, and other warming spices like cayenne, cardamon, and cumin.
• Add the chicken and cranberries to the lined baking dish and bake for about 20 minutes or until the internal temp reaches 165 degrees. Remove from oven and let rest for a few minutes before slicing and lightly mixing with the cranberries

Sandwich Assembly-

• Warm a pan on medium-low heat and add some butter

• Butter the insides of the bread with canna-butter. Spread a thin layer of fig on one of the slices
• Cut thin (or desired amount) slices of Brie and lay it evenly on the piece of bread with fig/cannabutter spread
• Put the cheese covered slice in the pan and cover 1-2 minutes to let the cheese melt. Uncover and lay the chicken on top in an even layer. Drizzle a bit of balsamic reduction on top with a handful on arugula. Finish with the last piece of bread and flip
• Toast the other side covered until the bread is crispy and the cheese is melted
• Serve immediately and enjoy!