15 thin slices bread
Butter, melted
1 can tuna, flaked
1 (2 oz.) can mushrooms, drained
4 hard cooked eggs, chopped
1/2 c. ripe olives, chopped
1/4 c. chopped green onions
1/4 c. mayonnaise
1 c. sour cream
1 can cream of chicken soup

Trim crust from bread, and butter both sides.

Mix well all ingredients, except soup and cream. Spread to make double decker sandwiches. Makes 5 whole sandwiches. Pin each corner with toothpick. Bake at 350 degrees for 20 minutes.

Make sauce by mixing soup and sour cream. Heat, but do not boil. Pour over hot sandwiches.

(Use Rolland brand Tuna from Seessels or any white meat tuna that has been scalded and drained.)

These are delicious cut in half and served with a fruit salad.