May 12, 2010

Chicken & Cranberry Croque

chicken, Sandwich

Presented by

42 ratings

Prep time: 26 minutes
Baking time: 15 to 20 minutes
Servings: 4
Partner: Potato chips and pickles

We loved the bread on these sandwiches, because it tasted just like French toast.

Ingredients

1/2 cup whole cranberry sauce
8 slices white bread, trimmed
2 (6-ounce) packages sliced, grilled chicken
8 ounces Brie, Gouda or Monterey Jack cheese, trimmed, thinly sliced
2 large eggs
2/3 cup milk
2 tablespoons grated orange zest

Directions

1

Preheat oven to 400F. Butter a baking sheet.
2

Spread equal portions of cranberry sauce over half the bread slices. Arrange equal portions of chicken and Brie on top of the cranberry sauce. Top with remaining bread slices.
3

Beat the eggs in a shallow bowl. Add the milk and orange zest and mix well. Dip sandwiches in egg mixture, turning to coat both sides.
4

Arrange sandwiches on prepared baking sheet. Bake, turning once, until browned, about 15 to 20 minutes.
5

Variation: Substitute leftover turkey or ham for the chicken.

Grandma's Secret Trick

When she had her friends over for cards, Grandma served these sandwiches with a fork for daintier eating. When she made the sandwiches for her grandchildren, Grandma used mozzarella instead of Brie because mozzarella has a milder flavor. And she let her grandchildren use their fingers instead of forks to eat the sandwiches.