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.
Serving size: Complete recipe
Calories 1765 Calories from Fat 895
% Daily Value*
Total Fat 103 g158.3%
Saturated Fat 40.8 g203.8%
Trans Fat 0 g
Cholesterol 336.8 mg112.3%
Sodium 6823.4 mg284.3%
Total Carbohydrates 129 g43.1%
Dietary Fiber 9.5 g37.9%
Sugars 10.2 g
Protein 84 g167.1%
Vitamin A 88.3% Vitamin C 114%
Calcium 24.1% Iron 66.3%
*Based on a 2000 Calorie diet