For the cranberry and orange compote filling
In a medium saucepan, on a high heat, bring all the ingredients to the boil.
Reduce to a simmer for 7-10 minutes.
Allow to cool to room temperature. The compote can be stored in an airtight container and refrigerated until required.
For the Saint Agur blue cheese and chestnut filling
In a medium bowl using a spatula mix together the Saint Agur blue cheese until smooth and soft. Fold in the chopped chestnuts, Dijon mustard and reserve.
For the croque monsieur
Preheat the grill to high and the oven to 200ºC.
Under a preheated hot grill toast one side of the sourdough slices.
Spread a large spoon of the Saint Agur blue cheese and chestnut filling on the untoasted side of two slices.
Then spread a large spoon of the cranberry compote filling on the other two slices and sandwich them together so you have one slice of Saint Agur blue cheese and chestnut filling sandwiched together with the cranberry compote filling.
Spread the remaining Saint Agur blue cheese and chestnut filling on the toasted top slice of each sandwich and place on a baking tray.
Bake in the preheated oven for 8 minutes. Leave to cool for a minute or so before cutting each sandwich into 6-8 portions, canapé sized. Scatter the chopped chives over the croques – et voilà! Serve.