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Chicken Croissant Sandwiches

fast.cook's picture
Ingredients
  Marinated artichoke hearts 6 Ounce, drained (1 Jar)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 2 Tablespoon
  Romaine leaves 4
  Tomato 1 Medium, thinly sliced
  Croissants 4 , sliced crosswise
  Sliced smoked chicken 6 Ounce (Two 3 Ounce Packages)
  Alfalfa sprouts 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Dish: 
Sandwich
Ingredient: 
Chicken

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