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Chicken Artichoke Monte Cristos Recipe
|Shredded cooked chicken||1 1⁄2 Cup (24 tbs)|
|Marinated artichoke hearts||6 Ounce, drained well and chopped (1 Jar)|
|Dry sherry||1 Tablespoon|
|Dry rosemary||3⁄4 Teaspoon|
|White bread slice||8 (Firm Textured)|
|Swiss cheese slices/Jack cheese slices||4 Ounce (4 Square Slices)|
|Milk||1⁄4 Cup (4 tbs)|
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
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.