Meat salad sandwiches
6 servings
2 cups ground cooked meat
⅓ cup mayonnaise or salad dressing
⅓ cup pickle relish
½ teaspoon salt (omit when ham is used)
Pepper, as desired
12 slices bread
Softened butter or margarine
Combine meat, salad dressing, relish, and seasonings; mix well. Chill.
Spread bread with butter or margarine. Then spread 6 slices with meat mixture and top each with second slice of bread.
Variations
Grilled open-face sandwiches.—Use 6 slices bread. Toast bread on one side under broiler. Spread untoasted side of the bread with butter or margarine and meat mixture. Broil sandwiches until meat browns slightly. Serve piping hot.
Poultry salad sandwiches.—Use 2 cups of ground cooked poultry as the meat.