Make-Ahead Saucy Sandwiches |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I've made these sandwiches many times for luncheons and light dinners. They can be prepared ahead of time and popped in the oven when needed. Ingredients:
24 slices white sandwich bread |
1-1/2 cups diced cooked chicken |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup prepared chicken gravy |
1 can (8 ounces) water chestnuts, drained and chopped |
1 jar (2 ounces) chopped pimientos, drained |
2 tablespoons chopped green onions |
salt and pepper to taste |
5 eggs |
1/3 cup milk |
2 bags (6 ounces each) ridged potato chips, crushed |
Directions:
1. Trim crusts from bread. (Discard or save for another use.) In a medium bowl, combine chicken, soup, gravy, water chestnuts, pimientos, onions, salt and pepper. Spread on 12 slices of bread; top with remaining bread. Wrap each in foil and freeze.
2. To Prepare Frozen Sandwiches: In a shallow bowl, beat eggs and milk. Unwrap sandwiches; dip frozen sandwiches in egg mixture and then in potato chips.
3. Place on greased baking sheets. Bake at 325° for 50-60 minutes or until golden brown. Yield: 12 servings.
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