I am a veteran baby-sitter. I have baby-sat since I was 12 years old. I am now 23 so more than 10 years of experience. My love for food and kids made me think of ways of creating kid friendly meals that were easy, nutritious and fun for the kids to eat. It's EASY! This recipe was definitely a winner. These little sandwiches are great to take to the park and avoid a messy lunch. Kids can hold them in their hand and eat them while they play. This is great for the kids who don't always want to sit still while eating - the consistency of the sandwich is perfect in the sense that if the kids are playing they won't choke on a bite. It's Fun! Kids love to dip their sandwich in the sauce - it makes eating fun for them. It's Good for you! The sauce also helps in making it fun for kids to eat their veggies like sliced cucumbers or avocado. For everyone! Adults love these too. Bring these sandwiches to a football gathering and watch people eat and ask for more. Definitely an all around taste bud and tummy pleaser. :)
Ingredients:
3 tbsp FRENCH'S® Classic Yellow® Mustard
20 oz 16 White/Wheat Slices of Bread
6 tbsp Softened Butter
4 cup Cooked Rotisserie Chicken - Shredded
12 oz Shredded American Cheese
1 cup Sour Cream
1 oz Taco Seasoning ORIGINAL
1 tsp salt
1 tsp pepper
Directions:
In a food processor, pulse chicken 3 times for 2 seconds each time. Transfer to a bowl and add broken American cheese. Mix. Set aside.
In another bowl, mix softened butter and mustard until pale yellow color. (TIP: To soften a hard cold stick of butter, place unwrapped stick in microwave safe bowl for 15 – 20 seconds). Taste mixture. If mustard is overpowering add one more tablespoon of softened butter. Mixture should taste well balanced. Set aside.
For the slices of bread, cut off edges with clean kitchen scissors (I have ones specifically for this) or a knife. Take the butter mustard mixture and spread one even layer on one side of each bread slice. If any butter mustard mixture is left-over incorporate into chicken cheese mixture as and extra adhesive.
Using an ice cream server to scoop chicken and cheese mixture (1 -2 scoops) on top of each mustard-buttered bread slice. (Keep in mind you do not want to put so much that it is coming out of the sides) Top the mixture with another slice. Repeat steps with other slices.
Heat up a Panini press, grilled cheese press, or pan. You need cooking spray or butter to prevent bread from sticking. If using a press, just take the assembled sandwich and place on top of press. Close press until sandwich is light brown and a little crispy. Cut sandwich in half to make two little triangles and transfer to over proof serving plate.
If you are using a heated pan, use high heat, place the assembled sandwich on top of the buttered hot pan and with a spatula press on top of the sandwich. Flip sandwich over and press one more time. The cheese inside should be melting. Once done cut in half forming two triangles and transfer to oven proof serving plate.
Once all sandwiches are complete, you can make the dipping sauce. Turn oven to warm and leave sandwiches in there to keep warm and continue the cheese melting process.
Dipping Sauce:
Take taco seasoning and sour cream and mix the two until well combined and you can no longer see any powder lingering. Serve sauce in a little dip saucer.
Serve sandwiches with dip to your kids (or husbands)! Your kids are going to love it!
*For a dipping sauce substitute for really picky eaters take even portions of mayo and ketchup and mix together. Kids can dip sandwiches in there as well.
Fun to serve with sliced cucumbers and avocados. Encourage the kids to dip their veggies in the sauce.
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