15 thin sliced pieces sandwich bread, crusts removed
1 (6 1/2 oz.) can chicken (or tuna)
1 (2 oz.) can mushrooms, drained (or 4 oz.)
4 hard cooked eggs, chopped
1/2 c. ripe olives, chopped
1/2 c. green or bermuda onions (too much for 1 recipe)
1/2 c. mayonnaise

SAUCE TOPPING:

1 can cream of chicken soup
1 c. sour cream
1/4 tsp. dry mustard
Salt & pepper to taste
Worcestershire sauce to taste
Mushrooms, canned or fresh

Butter both sides of bread. Combine meat, mushrooms, eggs, olives, onions, mayonnaise. Spread on 10 slices of bread. Assemble 5 triple decker sandwiches with remaining slices. Fasten corners with toothpicks and slice into 2 triangles. Butter edges of bread. Toast on baking sheet in 350 degree oven for 20 minutes or until crisp and lightly browned. (May be made and put together ahead of time.) While baking, mix and heat sauce topping. Spoon over hot sandwiches. Serves 5.