|Dark sandwich bread slices||12|
|Canned sardines||5 1⁄2 Ounce, drained (2 Cans, 2 3/4 Ounce Each)|
|Hard boiled eggs||4 , hardboiled|
|Lemon juice||1 Tablespoon|
Cut crusts from bread.
In a mixing bowl, combine remaining ingredients until well mixed.
Spread bread slices with filling.
Bring opposite corners of bread together to form a triangle.
Spread edges of bread with butter; press together.
Secure with a wooden pick.
Cover sandwiches with a damp cloth; refrigerate at least 1 hour.
Remove toothpicks before serving.