Sandwich Souffle

• 12 slices bread, cut off crusts and butter both sides
• cooked chicken or ham or crab, sliced thick
• 6 slices Old English cheese (do not substitute)
• 3 eggs, whipped
• 2 1/2 c. milk
• salt
• warm mushroom soup
• milk

1. Cut crusts off bread and butter both sides.
2. Place 6 slices in buttered Pyrex dish.
3. Slice cooked chicken or ham or crab thick and place on bread.
4. Then cover with 6 slices Old English cheese (do not substitute).
5. Then cover with remaining 6 slices bread.
6. Whip eggs, milk and salt together and pour over sandwiches and let stand overnight, covered with foil or waxed paper.
7. Bake for 1 1/2 hours at 300u0b0 and serve immediately with warmed mushroom soup with a little milk added to make right consistency for warm sauce.
8. Makes 6 large portions or 12 small.

bread, chicken, english cheese, eggs, milk, salt, mushroom soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=196284 (may not work)