8 slices bread
2 eggs, beaten
1/2 cup milk
1. Prepare four sandwiches with the desired filling.
2. Dip sandwiches in egg-milk mixture.
3. Saute on the grill till browned on both sides. Use a slotted spatula for turning and for removing sandwiches to a hot serving dish.
Yield: 4 servings.
Egg-Ripe Olive Filling: Combine three-fourths cup chopped, hard-cooked eggs, two tablespoons of chopped ripe olives, three tablespoons mayonnaise, one-and-a-half tablespoons chopped green pepper and a half teaspoon salt. Enough filling for four sandwiches.
Pineapple-Ham Filling: Combine one cup ground cooked ham, one-fourth cup drained, crushed pineapple, one tablespoon brown sugar, one tablespoon mayonnaise, one tablespoon prepared horseradish and one-half teaspoon Worcestershire sauce. This is enough for four sandwiches.