Vegas sandwich
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream of mushroom soup |
| 1 | can | (7.5-oz) tuna -or- |
| 2 | cups | Chopped cooked chicken |
| ¼ | cup | Chopped green onion |
| ¼ | cup | Chopped green pepper |
| 4 | Slightly beaten eggs | |
| ¼ | cup | Half and half cream |
| 16 | slices | Sandwich bread; crusts trimmed |
| Crushed corn flakes | ||
| ⅓ | cup | Melted butter |
| Sliced almonds | ||
Directions
Mix soup, tuna or chicken, onion and green pepper. Spread half of bread slices with ¼ cup mixture each. Top with remaining slices. Freeze on cookie sheets. Preheat oven to 350øF. Mix eggs and half and half. Cut frozen sandwiches into halves diagonally. Dip in egg mixture; roll in corn flakes. Place on buttered cookie sheets. Spoon teaspoon butter on each half sandwich. Sprinkle with almonds. Bake 20 minutes. Good served with dill or sweet pickle slices and jumbo black olives.
MILITARY FAMILY MAGAZINE
JANUARY 1996
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