Once cooked move to a chopping board, cut into slices and keep warm. Open the ciabatta and toast under the grill. Spread a layer of butter on the cut side, followed by a little Ballymaloe Cranberry Sauce. Place the chicken and Cooleeney on the bread and pop under the grill again until the cheese is just melting. Finally add the lettuce and a little more Ballymaloe Cranberry Sauce.