Chicken Artichoke Monte Cristos Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Shredded cooked chicken1 1⁄2 Cup (24 tbs)
 Marinated artichoke hearts6 Ounce, drained well and chopped (1 Jar)
 Mayonnaise1 Tablespoon
 Dry sherry1 Tablespoon
 Dry rosemary3⁄4 Teaspoon
 White bread slice8 (Firm Textured)
 Swiss cheese slices/Jack cheese slices4 Ounce (4 Square Slices)
 Eggs2
 Milk1⁄4 Cup (4 tbs)
 Butter/Margarine2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1918 Calories from Fat 1054

% Daily Value*

Total Fat 116 g178%

Saturated Fat 49.6 g248.2%

Trans Fat 0 g

Cholesterol 776.3 mg

Sodium 3537.6 mg147.4%

Total Carbohydrates 98 g32.8%

Dietary Fiber 11.2 g44.8%

Sugars 3.8 g

Protein 106 g212.7%

Vitamin A 34.5% Vitamin C 3.8%

Calcium 126.3% Iron 30.1%

*Based on a 2000 Calorie diet

Directions

In a bowl, stir together chicken, artichoke hearts, mayonnaise, sherry, and rosemary until well combined.
Spread chicken mixture evenly over 4 of the bread slices, top each with a slice of cheese, then with one of the remaining 4 slices of bread, pressing lightly to hold the 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 total).
Remove from pan and keep warm.
Repeat with remaining 2 sandwiches, adding more butter as needed.
Serve immediately; eat with knife and fork.
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