Recipe
Serves 2
2 Multigrain Blue Ribbon Squares
2 tsp wholegrain mustard
200g leftover sliced roasted chicken or any meat
4 dill cucumbers, sliced
4 leftover chipolatas, sliced,
Cranberry sauce
4 cheddar cheese slices
250ml ready-made or leftover sauce of the day
Method
Preheat oven on 180oC
Open the squares and place them on a lined baking tray. Toast them in the oven until golden brown, 5 minutes.
Spread the toasts with wholegrain mustard and layer them with the chicken, dill cucumbers and chipolatas. Drizzle with cranberry sauce and place a slice of cheddar cheese on top and pour some leftover cheese sauce on top.
Bake until golden, 7 minutes.
Serve while hot.
