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Vegas Sandwich




Source of Recipe


MILITARY FAMILY MAGAZINE JANUARY 1996


Recipe Introduction


Yield: 8 Servings


List of Ingredients




1 cn cream of mushroom soup
1 cn (7.5-oz) tuna -or-
2 c chopped cooked chicken
1/4 c chopped green onion
1/4 c chopped green pepper
4 slightly beaten eggs
1/4 c half and half cream
16 sl sandwich bread; crusts
-trimmed
1 crushed corn flakes
1/3 c melted butter
1 sliced almonds


Recipe



Mix soup, tuna or chicken, onion and green pepper. Spread half of bread
slices with 1/4 cup mixture each. Top with remaining slices. Freeze on
cookie sheets. Preheat oven to 350oF. 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.