Sardine Cornucopias Recipe
Ingredients
| 12 slices dark sandwich bread | ||
| 2 2 3/4 ounce cans sardines, drained | ||
| Hard-boiled eggs | 4 , hardboiled | |
| Lemon juice | 1 Tablespoon | |
| Butter | ||
Directions
Cut crusts from bread.
In a mixing bowl, combine remaining ingredients until well mixed.
Spread bread slices with filling.
Bring opposite corners of bread together to form a triangle.
Spread edges of bread with butter; press together.
Secure with a wooden pick.
Cover sandwiches with a damp cloth; refrigerate at least 1 hour.
Remove toothpicks before serving.
In a mixing bowl, combine remaining ingredients until well mixed.
Spread bread slices with filling.
Bring opposite corners of bread together to form a triangle.
Spread edges of bread with butter; press together.
Secure with a wooden pick.
Cover sandwiches with a damp cloth; refrigerate at least 1 hour.
Remove toothpicks before serving.
Chef
