Chicken Artichoke Monte Cristos
|Shredded cooked chicken||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|
|Firm white bread slice||8|
|Swiss cheese square slices/Jack cheese||4 Ounce (4 Slices)|
|Milk||1⁄4 Cup (4 tbs)|
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.