Ham And Egg Supper Sandwich
|French bread loaf||1|
|Soft butter||1⁄3 Cup (5.33 tbs)|
|Finely chopped parsley||1 Tablespoon|
|Prepared mustard||1⁄2 Teaspoon|
|Boiled ham slices||12|
|Melted butter||1 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Finely chopped fresh herbs||1 Tablespoon (Chives, Rosemary, Oregano)|
|Cream||1⁄2 Cup (8 tbs)|
Trim top and bottom crusts from bread, cut in half lengthwise.
Spread one half with parsley butter, made by creaming 1/3 cup soft butter with the finely chopped parsley.
Spread mustard butter on the second half (make it by creaming together 1/3 cup soft butter and the prepared mustard).
Place both slices, buttered side up, on a baking sheet, and heat in moderate oven (350°) for 15 minutes.
Meanwhile, lightly brown boiled ham slices in a small amount of melted butter, and roll each loosely.
Beat eggs slightly; add cream, salt to taste, and herbs.
Scramble eggs in a small amount of melted butter.
Spoon eggs on parsley buttered bread, and sprinkle with additional chopped herbs, if desired.
Place ham roll-ups on mustard-buttered bread.
Arrange on a platter and garnish with crisp greens and pickle slices.
Cut each half loaf into 6 pieces.