Ingredients:

• 24 slices crusty style bread, cut about 1/2” thick
• 24 slices cheddar cheese

Scalloped Potatoes

• 3 tablespoon unsalted butter
• 1/2 cup onion, diced
• 1 teaspoon garlic, minced
• 6 tablespoon all-purpose flour
• 1 cup (8 oz.) heavy cream
• 1 cup (8 oz.) hot water
• 2 teaspoon kosher salt
• 7 oz cheddar cheese, shredded
• 4 oz Romano cheese, grated
• 1/2 cup (4 oz.) sour cream
• 3 lbs Idaho^{® r}usset potatoes, scrubbed, unpeeled

Creamed Corn Purée

• 6 tablespoons unsalted butter
• 1/2 cup onion, diced
• 2 lbs frozen corn kernels
• 6 tablespoons all-purpose flour
• 2 cup heavy cream
• 4 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon hot Hungarian paprika

Fried Chicken

• 12 (4 oz) boneless skinless chicken breasts, pounded ½-inch thick
• Crispy chicken batter of choice, or see note*

Garlic Spinach - prepare per serving

• Oil for pan
• 3/4 cup garlic, minced, divided
• 24 oz baby spinach leaves, packed, divided
• Salt and pepper

Directions:

Scalloped Potatoes

1. Preheat oven to 350°F (conventional) 325°F (convection). Coat a half sheet pan with cooking spray.
2. Heat butter in a medium saucepan. Add onion and garlic; sauté stirring frequently until softened and translucent.
3. Stir in flour until evenly absorbed. Whisk in cream, hot water and salt; bring to a simmer and stir until thickened.
4. Gradually whisk in cheeses and sour cream.
5. Slice potatoes 1/8-inch thick. (If needed, place in water to prevent browning while preparing; drain well before proceeding). In a large bowl, combine potatoes and cheese sauce. Mix to evenly coat.
6. Spread potatoes in an even layer on prepared pan. Potatoes should be about 5/8-inch thick. Bake 30-40 minutes until potatoes are fork tender and top is golden brown. Cool, then refrigerate. Cut into 12 or 16 pieces depending on portion to fit bread.

Creamed Corn Purée

1. Melt butter in a saucepan over medium heat. Add onion and cook until softened. Add corn kernels and stir until thawed.
2. Stir in flour until incorporated. Add cream, sugar, salt, pepper and paprika. Bring to a simmer; stir until thickened, about 3 minutes.
3. Transfer mixture to a food processor. Pulse to make a coarse purée. Cool. Refrigerate until ready to serve. Measure 4 ounces (1/2 cup) per serving. Reheat on stovetop or microwave.

To Assemble

1. Coat chicken with flour. Dip in batter*. Deep fry until cooked through (165°F in center).
2. In a lightly oiled pan, add 1 tablespoon of garlic for a few seconds over medium-high heat. Add 2 cups (packed) spinach and stir just until wilted, about 1 minute. Season with salt and pepper.
3. Heat a portion of Scalloped Potatoes for 1 minute in microwave.
4. Heat a portion of Corn Purée for 1 minute in microwave.
5. Lightly Toast Bread on both sides; top each slice with ¼ cup Corn Purée. Place on a heat-proof tray.
6. Place Scalloped Potatoes over corn on one slice of bread; top with Fried Chicken and one slice of cheese.
7. Place Garlic Spinach over corn on other slice of bread and top with a slice of cheese.
8. Heat sandwich halves under salamander or broiler for 45 seconds or until cheese is melted.
9. Put sandwich together with the spinach side on top. Cut in half and skewer with a long pick.