Chicken Artichoke Monte Cristos Recipe
Ingredients
| 1 1/2 cups shredded cooked chicken | ||
| 1 jar 6 oz. marinated artichoke hearts, drained and chopped | ||
| 1 tablespoon each mayonnaise and dry sherry | ||
| Rosemary | 3/4 Teaspoon | |
| 8 slices firm-textured white bread | ||
| 4 square slices Swiss or jack cheese 4 oz. total | ||
| Eggs | 2 | |
| Milk | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
Directions
In a bowl, stir together chicken, artichokes, mayonnaise, sherry, and rosemary.
Spread chicken mixture evenly over 4 of the bread slices; top each with a slice of cheese, then with one of the remaining 4 bread slices, pressing lightly to hold sandwiches together.
In a pie pan, beat together eggs and milk until well blended.
Melt about 1 tablespoon of the butter in a wide frying pan over medium heat.
Meanwhile, dip 2 of the sandwiches in egg mixture to coat both sides; drain briefly.
Place in frying pan, cheese side down; cook, turning once, until golden brown on both sides about 5 minutes.
Remove from pan and keep warm.
Repeat with remaining 2 sandwiches, adding more butter as needed.
Spread chicken mixture evenly over 4 of the bread slices; top each with a slice of cheese, then with one of the remaining 4 bread slices, pressing lightly to hold sandwiches together.
In a pie pan, beat together eggs and milk until well blended.
Melt about 1 tablespoon of the butter in a wide frying pan over medium heat.
Meanwhile, dip 2 of the sandwiches in egg mixture to coat both sides; drain briefly.
Place in frying pan, cheese side down; cook, turning once, until golden brown on both sides about 5 minutes.
Remove from pan and keep warm.
Repeat with remaining 2 sandwiches, adding more butter as needed.
Chef
