2 boneless, skinless chicken breasts

Salt and pepper to taste

2 cloves garlic, minced

Fresh rosemary sprigs

Neutral Oil


240 ml chicken stock

120 ml Emborg Whipping Cream

30 g tablespoons Emborg Unsalted Butter


4 slices of your preferred bread

Seed mustard

Emborg Natural Swiss Slices

Cranberry jam

Fresh lettuce leaves (optional)


Preheat your oven to 190°C.

Season the chicken breasts with salt and pepper. Heat neutral oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Add minced garlic and fresh rosemary sprigs to the skillet, then transfer it to the preheated oven. Bake for approximately 15-20 minutes or until the chicken is fully cooked through.

In a saucepan, bring the chicken stock to a simmer and allow it to reduce by half. Then, add the Emborg Whipping Cream and Emborg Unsalted Butter, stirring continuously until the sauce thickens slightly. Season with salt and pepper to taste. Set the gravy aside.

Lightly toast the bread slices. Spread seed mustard on one side of each slice. On one slice, layer Emborg Natural Swiss Slices, and on another slice, spread cranberry jam generously.

Once the chicken is done baking, allow it to rest for a few minutes before slicing it into thin, even pieces.

Place a few slices of the pan-seared chicken on the slice with cheese. Top it with the slice containing cranberry jam. Optionally, add fresh lettuce leaves for extra crunch and freshness.

Pour the prepared gravy dip into a small bowl or individual dipping cups. Serve the sandwich alongside the gravy dip for dipping or drizzling.