Hot Chicken Sandwich Supreme
A home-kitchen version of hot chicken sandwich supreme, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/2 stick butter or margarine
- 1/2 c. diced green pepper
- 1 c. sliced mushrooms
- 4 Tbsp. flour
- 1 c. chicken stock
- 1 c. milk
- 2 Tbsp. diced pimiento
- 2 1/2 c. diced cooked chicken
- salt and pepper
- 2 egg yolks
- 2 Tbsp. sherry
- 8 slices bread (crust trimmed off)
- 2 eggs (additional)
- 1/2 c. milk (additional)
- 3 c. coarsely crushed potato chips
- 3 Tbsp. blanched almonds
Method
Heat butter, add green pepper and mushrooms, cook on low heat 5 minutes.
Add flour and stir until blended.
Slowly add stock and milk.
Stir over low heat until thick and smooth.
Add pimiento and chicken.
Add salt and pepper if desired.
Heat thoroughly.
Into slightly beaten egg yolks stir a little of the hot sauce.
Slowly add the egg mixture to the remaining sauce, stirring constantly.
Add sherry.
Pour mixture into an 8-inch square pan.
Cool, then put in refrigerator several hours or overnight.
Cut chicken mixture into 4 squares.
Place each square on a slice of bread.
Cover with slice of bread.
Smooth sides with spatula.
Cut each sandwich in half.
Beat eggs with 1/4 cup milk.
Dip each sandwich half on all sides in egg mixture, then in potato chips.
Place on greased baking sheet.
Sprinkle almonds on top.
Bake 30 minutes at 350°.
