For the chutney:
3 medium Granny Smith apples, cut into 1/4-in. dice
1 bag of fresh cranberries (12-oz.)
1 1/2 c. raisins
1/2 c. dark brown sugar
1/2 c. granulated sugar
1/2 c. cider vinegar
3 Tbsp. balsamic vinegar
1 Tbsp. ground cinnamon
2 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp. red pepper flakes
1 tsp. salt
For the sandwich:
1 baguette (white or multigrain)
1/2 lb. Havarti cheese (8 - 10) slices
1/2 lb. smoked turkey, sliced thin
1 - 1 1/2 c. prepared cranberry chutney
Combine all chutney ingredients in a 3.5-qt. saucepan. Cover the pan and bring to a boil over medium heat.
Reduce heat to low and continue cooking for 15 minutes or until the fruit is tender. Stir occasionally. Remove the cover and continue to cook for an additional 5 - 10 minutes until the liquid in the pan has been reduced to a thick, syrupy consistency. Allow the chutney to cool. The chutney will keep for several weeks, refrigerated.
Makes approximately 4 cups.
Preheat the oven to 325°F/160°C.
Split the baguette lengthwise, taking care not to cut completely through the loaf. The baguette should be hinged. Lay the baguette open. Fold the Havarti slices in half and lay 4 - 5 folded slices along the interior of the baguette. Layer the smoked turkey in the baguette. Spread 1 - 1 1/2 c. of the chutney spread evenly over the turkey. Fold, then place the remaining cheese slices over the chutney.
Wrap the sandwich in aluminum foil and bake for 15 - 20 minutes. Remove the sandwich from the oven and let it cool for 5 - 10 minutes. Unwrap and slice across the baguette at an angle at 2-in. intervals.