So you may remember a little sandwich that looks like this:
Heidi brought them to the first meeting of our club. Their actual name is Chicken and Brie Croque, but she calls them Nan-tastic sandwiches because her friend, Nancy, uses it as a staple.
Chicken and Brie Croque – serves 4
- 1/2 rotisserie chicken cut into thin slices
- French baguette or sturdy bread (baguette preferred)
- whole cranberry sauce
- at least 1/3 lb brie (cut into thin slices, but pleased note it is up to the chef as to how much cheese is on the sandwich)
- 2 eggs
- 2/3 cup milk
- grated rind of one orange (or a splash of orange juice)
Apply cranberry sauce, a slice of brie and chicken to a slice of bread. Cover with another slice of bread to create a sandwich. Repeat until you are finished with your creation or until you run out of bread.
In a shallow bowl, beat together eggs, milk and orange rind. Dip your sandwiches into the egg mixture, coating both sides. Arrange on a cookie sheet. Bake at 400 degrees for 15 – 20 minutes turning only once.
It is the sandwich that keeps on giving.