Chicken Croissant Sandwiches Recipe
Ingredients
| 1 jar (6 ounces) marinated artichoke hearts, drained | ||
| Plain yogurt | 1/4 Cup (16 tbs) | |
| 2 tablespoons mayonnaise or salad dressing | ||
| Romaine leaves | 4 | |
| Tomato | 1 Medium, thinly sliced | |
| 4 croissants, sliced crosswise | ||
| Chicken package | 2 , thinly sliced | |
| Alfalfa sprouts | 1/2 Cup (16 tbs) | |
Directions
Place artichoke hearts, yogurt and mayonnaise in food processor or blender.
Cover and process or blend about 15 seconds or until smooth; reserve.
Place 1 romaine leaf and about 2 tomato slices on bottom half of each croissant.
Separate slices of chicken and pile about one-fourth of chicken slices on each sandwich.
Top with sprouts.
Spoon about 2 tablespoons reserved artichoke mixture over each sandwich.
Top with remaining croissant halves.
Cover and process or blend about 15 seconds or until smooth; reserve.
Place 1 romaine leaf and about 2 tomato slices on bottom half of each croissant.
Separate slices of chicken and pile about one-fourth of chicken slices on each sandwich.
Top with sprouts.
Spoon about 2 tablespoons reserved artichoke mixture over each sandwich.
Top with remaining croissant halves.
Chef
