Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
2 large eggs
1/2 cup milk
1 tablespoon freshly grated Parmesan cheese
1/8 teaspoon salt
Dash of freshly ground black (or white) pepper
8 slices sandwich bread
2 cups sliced cooked chicken (about 1/4 inch thick)
1 large tomato, thinly sliced
2 sprigs fresh oregano, chopped
3 ounces Gruyere, Swiss or mozzarella cheese (about 3/4 cup), preferably sliced but shredded could work too
Butter
Directions:
In a shallow bowl, mix together the eggs, milk, Parmesan and salt and pepper. Lay out a baking sheet or piece of aluminum foil large enough to hold 4 pieces of bread. Dip one side of each of the 4 pieces of bread into the mixture so that the outside is coated but the bread isn’t soggy. Lay the bread egg-side down on the prepared surface.
Top each slice with an equal amount of chicken. Cover the chicken with slices of tomato. Sprinkle the tomato with oregano and cover with the cheese.
Dip one side of the remaining bread slices into the egg mixture, adding more milk if necessary, and place the slices egg-side up on top of each sandwich. Trim off any chicken, tomato or cheese that extend past the ends of the bread.
Over medium heat, melt enough of the butter in a medium-size skillet to cover the bottom. Carefully add 1 or 2 sandwiches. When the bottom is golden brown and firm, carefully flip over to the other side, adding more butter as necessary. Repeat until all the sandwiches are done.
Serve immediately, while warm.
FRENCH-TOASTED CHICKEN SANDWICHES
