Vegas sandwich

Yield: 8 Servings

Measure 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 \N Slightly beaten eggs
¼ cup Half and half cream
16 slices Sandwich bread; crusts trimmed
\N \N Crushed corn flakes
⅓ cup Melted butter
\N \N Sliced almonds

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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