Mushroom Sauced Sandwiches
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Canned ham||12 Ounce, chopped (1 Can)|
|Canned asparagus spears||14 1⁄2 Ounce, drained (1 Can)|
Melt 2 tablespoons of butter in a saucepan.
Blend in flour.
Heat until mixture bubbles, stirring constantly.
Remove from heat and blend in soup, water, and Worcestershire sauce.
Cook until thoroughly heated, stirring constantly.
Toast one side only of bread slices.
Trim crusts from bread and spread untoasted sides with remaining butter and the mustard.
Cut ham into 6 equal slices.
Place one ham slice over each bread slice.
Arrange 3 asparagus spears on each sandwich.
Using a wide spatula, carefully transfer to individual plates.
Pour the hot mushroom sauce over each sandwich.
Garnish with pimiento-stuffed olive slices and parsley sprigs.