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Chicken Artichoke Monte Cristos

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  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

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: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1918 Calories from Fat 1054

% Daily Value*

Total Fat 116 g178%

Saturated Fat 49.6 g248.2%

Trans Fat 0 g

Cholesterol 776.3 mg258.8%

Sodium 3537.6 mg147.4%

Total Carbohydrates 98 g32.8%

Dietary Fiber 11.2 g44.8%

Sugars 3.8 g

Protein 106 g212.7%

Vitamin A 34.5% Vitamin C 3.8%

Calcium 126.3% Iron 30.1%

*Based on a 2000 Calorie diet

Chicken Artichoke Monte Cristos Recipe