8 slices bread
2 eggs, beaten
1/2 cup milk
Dash salt


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. 

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