Tuna Toastwiches Recipe
Ingredients
| 15 thin slices bread | ||
| Tuna | 7 Can (10oz), flaked | |
| Mushroom | 1 2 Ounce, drained | |
| 4 hard-cooked eggs, chopped | ||
| Ripe olives | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped green onions | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Dairy sour cream | 1 Cup (16 tbs) | |
Directions
Trim bread; butter on both sides.
Combine tuna, mushrooms, eggs, olives, onions, and mayonnaise; spread on 10 bread slices.
Put together 5 triple-decker sandwiches, with remaining buttered slices on top.
Fasten corners with toothpicks.
Toast on baking sheet in moderate oven (350°) 20 minutes or till crisp and lightly browned.
Mix soup and sour cream; heat and stir just till hot.
Serve over hot sandwiches.
Sandwiches may be wrapped and chilled in refrigerator; heat 5 minutes longer.
Combine tuna, mushrooms, eggs, olives, onions, and mayonnaise; spread on 10 bread slices.
Put together 5 triple-decker sandwiches, with remaining buttered slices on top.
Fasten corners with toothpicks.
Toast on baking sheet in moderate oven (350°) 20 minutes or till crisp and lightly browned.
Mix soup and sour cream; heat and stir just till hot.
Serve over hot sandwiches.
Sandwiches may be wrapped and chilled in refrigerator; heat 5 minutes longer.
Chef
