I always keep a cranberry preserve in the refrigerator, made by simply boiling cranberries in water with ginger, cinnamon stick, sourwood honey and lemon zest......and a mayonnaise is easy enough to make. That done, I cut a spicy roasted chicken breast, skinned and boned, into chunks, add enough mayo to make a thick pasty ball, then add a few sliced black cherries, a handful of juicy black raisins, a tablespoon of golden Indian curry powder, a handful of walnuts and some diced fresh Georgia peach. Mixing this concoction should release some juices and achieve the proper, still thick, texture to spoon onto toasted Arnold's whole wheat, double fiber bread...which is perfect for this type of sandwich. If, when the sandwich is cut on the diagonal, bits and pieces of its ingredients fall onto the board, the mixture is too wet...
I don't like sloppy sandwiches! light on the mayo! it's just a binder for the other stuff..
