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now you're cooking: Sandwiches
Layer the love and look of an old-fashioned cake with our new, but traditionally cooked EverRoast chicken breast layered with cheese, spread with honey mustard and wrapped in a breadcrumb crust. Option: add strawberry preserves (icing) just like Grandma’s layer cake, only this is lunch!
Ingredients| 8 | slices | Boar's Head Yellow American Cheese |
| 2½ | tbsp | Boar's Head Honey Mustard |
| Cooking Spray | ||
| 3 | Egg, Lightly Beaten | |
| ¼ | tsp | Pepper |
| ¼ | tsp | Salt |
| 12 | slices | Whole Wheat Bread |
| 16 | slices | EverRoast Oven Roasted Chicken Breast, Thinly Sliced |
| ¼ | cup | Flour, whole wheat |
| ¼ | cup | Milk |
| 2½ | cups | Panko Bread Crumbs |
| Shredded White American cheese for garnish, Optional | ||
| Strawberry Preserves, Optional |
Directions- Use a sharp knife to remove the crusts from the bread. Place 4 slices of bread on a work surface and spread each slice with some mustard. Add 2 slices of the chicken, followed by a slice of cheese and another slice of bread. Repeat for a second layer with the mustard, chicken, and cheese, and end with a slice of bread.
- Whisk the eggs and milk until smooth. Add the salt and pepper to the flour in a dipping plate. Coat each sandwich lightly in flour on all sides, then dip each lightly into the beaten eggs, then into breadcrumbs, covering all sides, keeping the egg batter from the inside of the sandwich.
- Spray the sandwiches well with a non-stick olive oil cooking spray. Place each on a baking sheet and bake in a 350-degree oven for 12 minutes or until the crumbs are golden. Cut sandwiches on the diagonal into layer-cake like wedges. Ice each, if desired, with strawberry preserves. Arrange each slice on an individual serving plate ready to eat with a fork. Garnish with shredded cheese and serve.
- Servings: 4 sandwiches
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