After a sweltering week, we experienced a cool and very wet day recently. What to eat? It called for something warm and filling and yet we didn’t have time to make soup or simmer a stew. Plus we wanted to change up our lunches a bit and thought it would a bit of a thrill to turn on a burner before the next wave of heat and humidity. Luckily, we had quite a bit of leftover cooked chicken.
We tried this both ways: French toasted and also just lightly sautéed without dipping in egg. We loved it both ways, but our dense bread didn't absorb the egg mixture as well as a lighter (perhaps even white!) bread. We'll give that a shot some other cool summer day.
All you need is:
Mix the chicken, mayo, Dijon, grated cheese, lemon, 1 teaspoon chives and S & P and spread on the bread. You could butter the bread first. We didn’t but might next time. Cover with second slices.
Beat the egg and milk in a flat bowl.
Dip the sandwiches in and let the mixture soak in for a few minutes. Turn to dip the other side.
We tried this a second time without the egg. (There was a small mountain of cooked chicken in the fridge). Perhaps the denseness of the bread didn’t let the egg do its magic. We liked second version just as much, so that will be the recipe we keep. It’s like a melt but with a crispy outside. Next time we’ll add a bit of lemon zest and maybe a few dried cranberries, if we’re not keeping them for the salad.
Both versions were big hits and I hope one or the other will be at your house too.
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