Chicken Croissant Sandwiches
|Marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||2 Tablespoon|
|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)|
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.