• 1 (10 oz.) can Shredded Chicken in Curry Sauce
• 1/4 cup finely chopped dried apricots
• 3 tbsp. mayonnaise
• 1 tbsp. chopped fresh chives
• 8 slices Gruyère cheese
• 8 slices day-old egg bread (1/2 inch thick)
• 3/4 cup milk
• 3 eggs
• 1/4 tsp. each salt and pepper
• 2 tbsp. butter

Mix together chicken, apricots, mayonnaise and chives. Place 1 cheese slice on each of four bread slices and top evenly with chicken mixture; sandwich with remaining cheese slices and bread. Whisk together milk, eggs, salt and pepper; dip each sandwich into egg mixture. In large skillet, melt half of the butter over medium heat; cook sandwiches in two batches for 2 to 3 minutes per side or until golden, adding remaining butter as needed.