Fish Salad Club Sandwich
|Cooked perch fillet||1 Pound, flaked|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Tartar sauce||1⁄2 Cup (8 tbs)|
|Bread slice||18 , toasted and buttered|
|Tomatoes||3 , thinly sliced|
Combine perch, celery, tartar sauce and salt; chill.
Divide perch mixture between 6 slices of toast.
Top each with a second slice of toast; place lettuce and tomato slices on top.
Cover with third slice of toast, and secure with wooden toothpicks.
Cut diagonally into quarters.