Make Ahead Saucy Sandwiches Recipe
Ingredients
| White Sandwich Bread - 24 slices | ||
| Cooked Chicken - 1-1/2 cups, diced | ||
| Undiluted Condensed Cream Of Mushroom Soup - 1 can (10-3/4 ounces) | ||
| Prepared Chicken Gravy - 1/2 cup | ||
| Water chestnuts | 1 Can (10oz) | |
| Pimientos - 1 jar (2 ounces) chopped, drained | ||
| Green onions | 2 Tablespoon, chopped | |
| Eggs | 5 Small | |
| Milk | 1/3 Cup (16 tbs) | |
| Potato chips | 2 Bag (1kg) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Trim the bread crusts from the sides of the bread. Discard or reserve as desired.
2. In a medium bowl, combine chicken, soup, gravy, water chestnuts, pimientos, onions, salt and pepper.
3. Spread the mixture on 12 slices of bread.
4. Place the remaining bread on top.
5. Wrap in a foil and refrigerate.
6. In a small bowl, beat eggs and milk.
7. Unwrap frozen sandwiches and dip in egg mixture.
8. Dredge in potato chips.
9. Arrange on greased baking sheets.
10. Bake for 1 hour or until golden brown.
SERVING
11. Serve warm.
1. Trim the bread crusts from the sides of the bread. Discard or reserve as desired.
2. In a medium bowl, combine chicken, soup, gravy, water chestnuts, pimientos, onions, salt and pepper.
3. Spread the mixture on 12 slices of bread.
4. Place the remaining bread on top.
5. Wrap in a foil and refrigerate.
6. In a small bowl, beat eggs and milk.
7. Unwrap frozen sandwiches and dip in egg mixture.
8. Dredge in potato chips.
9. Arrange on greased baking sheets.
10. Bake for 1 hour or until golden brown.
SERVING
11. Serve warm.
Chef
