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.