Several years ago, Brion and I came across a deli we had never noticed before. It was called Chachi’s which proved to be a great find. After checking out the menu we decided on what they called a Cran & Brie Sandwich. OMG .. it was so good! Since then, we have had them numerous times so of course I had to see if I could come up with a copycat version.
Chachi’s Deli is a popular chain started in Calgary, Alberta and now has over 20 locations across BC, Alberta & Manitoba. The concept serves sandwiches with local ingredients, in a contemporary style butcher shop environment. They also serve mac ‘n’ cheese as well as other comfort food offerings. Known for sourcing high-quality ingredients from local partners, Chachi’s has built a reputation for delicious fast food and is raising the bar for ‘mall food’ although some find it a bit pricey.
In December 2006, the first Chachi’s opened in TD Square in downtown Calgary. Derek Brock and Jason Cunningham started the company because they felt there was a need in the marketplace for a premium sandwich offering, above what was being offered by the sub giants. The question that they were asking themselves was … what would happen if you made a sandwich with the best local ingredients possible? That’s how the first Chachi’s sandwich was made and that’s how the company started.
Derek Brock and Jason Cunningham first met over 20 years ago while working as managers at Starbucks Coffee. After forming a strong friendship, they partnered to open the first ever Jugo Juice in 1998. The Jugo Juice brand was a pioneer in the smoothie and juice industry and has since grown to a national chain with stores across the country.
Chachi’s Cran & Brie sandwich consists of roast turkey breast, brie, cranberry chutney, mayo, arugula, granny smith apple & rosemary. Here is my copycat version which I’m sure will never quite match the original but …..
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- 1 Tbsp active dry yeast
- 1/4 tsp sugar
- 1 1/2 cups lukewarm water
- 4 cups flour
- 1 Tbsp sugar
- 2 tsp salt
- 2 Tbsp fresh rosemary, chopped OR to taste
- 3 Tbsp olive oil, plus a little more for drizzling on top
- coarse salt & dried rosemary for sprinkling, optional
- 340 gm (3 1/2 cups) bag of fresh cranberries
- 1/4 cup apple cider vinegar
- 1 large Navel orange, zest & juice
- 1 Granny Smith apple, diced
- 2/3 cup brown sugar
- 1/4 tsp ground ginger OR 1 tsp fresh, grated ginger
- 1/2 tsp cinnamon
- 1/4 tsp EACH cloves, allspice, coriander, red pepper flakes & salt
Ingredients
Rosemary Ciabatta Rolls
Cranberry Chutney
Other Ingredients Needed
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- In a small bowl, combine yeast & 1/4 tsp sugar. Add lukewarm water set aside until frothy.
- In the bowl of your food processor or mixer (with dough hook), add flour, salt, remaining tablespoon of sugar and rosemary. Pulse once or twice to mix.
- When yeast is foamy, with mixer running, pour the liquid into dry ingredients. Add 3 tablespoons olive oil, continuing to mix until dough comes together in a ball. Add a little more flour if necessary, but your dough should by very sticky.
- Turn dough out onto floured surface & knead until smooth & elastic, about 20 times. Shape into ball & place into oiled bowl. Cover loosely & place in a draft-free, warm area.
- When dough has doubled in size, turn onto lightly floured surface & knead just a few times to deflate. Do not over knead. Divide dough into 6 equal pieces & shape into 6-inch long rolls. Place rolls on parchment paper. Press down & outward to flatten them to about 1-inch thickness. Cover loosely with plastic wrap which has been sprayed with cooking oil spray & set in a warm place until doubled in size.
- Preheat oven to 375 F.
- When rolls have risen & oven is hot, Remove plastic wrap, poke top of rolls with fingers to create slight indentations. Drizzle olive oil lightly & evenly over rolls. Sprinkle with coarse salt & dried rosemary if you wish.
- Slide parchment onto baking sheet bake for 20-25 minutes, until light golden brown.
- Place all chutney ingredients into a large saucepan. Bring to a simmer & cook on low heat until cranberries pop & fruit is soft, about 15-20 minutes. Adjust seasonings or sweetness to your taste. Remove from heat & cool slightly.
- Place chutney in a food processor & pulse a few times to puree ever so slightly. I like it to still have a nice texture but your not seeing specific chunks of apple.
- Slice the ciabatta rolls in half lengthwise. On the bottom half of each, spread cranberry chutney & top with deli roast turkey slices. Layer brie cheese over the turkey. Next lay slices of Granny Smith apple. On the top halves of the ciabatta rolls squeeze some mayo.
- Place all prepared bottom & top halves of the rolls in a toaster oven to toast slightly & melt the brie cheese. When slightly toasted & brie is nice & melted, remove from toaster oven & top with arugula & bits of fresh rosemary (if you wish).
- Brion & I used a 'smoky bacon mayo' on our sandwiches & it was real good!