Chicken Artichoke Monte Cristas
|Shredded cooked chicken/Shredded cooked turkey||1 1⁄2 Cup (24 tbs)|
|Marinated artichoke hearts||6 Ounce, drained 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, 1 Ounce Each)|
|Milk||1⁄4 Cup (4 tbs)|
In a bowl, stir together chicken, artichokes, 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 another slice of bread, pressing lightly to hold sandwiches together.
In a pie pan, beat eggs and milk until well blended.
Melt about 1 tablespoon of the butter in a 10 to 12-inch frying pan over medium heat.
Meanwhile, dip 2 of the sandwiches in egg mixture to coat both sides (hold sandwiches together firmly to prevent them from coming apart); 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.