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Chicken Artichoke Monte Cristos

fast.cook's picture
Ingredients
  Shredded cooked chicken 1 1⁄2 Cup (24 tbs)
  Marinated artichoke hearts 6 Ounce, drained and chopped (1 Jar)
  Mayonnaise 1 Tablespoon
  Dry sherry 1 Tablespoon
  Dry rosemary 3⁄4 Teaspoon
  Firm white bread slice 8
  Swiss cheese square slices/Jack cheese 4 Ounce (4 Slices)
  Eggs 2
  Milk 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
Directions

In a bowl, stir together chicken, artichokes, mayonnaise, sherry, and rosemary.
Spread chicken mixture evenly over 4 of the bread slices; top each with a slice of cheese, then with one of the remaining 4 bread slices, pressing lightly to hold sandwiches together.
In a pie pan, beat together eggs and milk until well blended.
Melt about 1 tablespoon of the butter in a wide frying pan over medium heat.
Meanwhile, dip 2 of the sandwiches in egg mixture to coat both sides; drain briefly.
Place in frying pan, cheese side down; cook, turning once, until golden brown on both sides about 5 minutes.
Remove from pan and keep warm.
Repeat with remaining 2 sandwiches, adding more butter as needed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Interest: 
Quick

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