|Thin bread slices||15|
|Canned tuna||7 Ounce, flaked (1 Can)|
|Canned mushroom stems and pieces||2 Ounce, drained (1 Can Or 1/2 Cup)|
|Hard-cooked eggs||4 , chopped|
|Chopped ripe olives||1⁄2 Cup (8 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Dairy sour cream||1 Cup (16 tbs)|
Trim bread; butter on both sides.
Combine tuna, mushrooms, eggs, olives, onions, and mayonnaise; spread on 10 bread slices.
Put together 5 triple-decker sandwiches, with remaining buttered slices on top.
Fasten corners with toothpicks.
Toast on baking sheet in moderate oven (350°) 20 minutes or till crisp and lightly browned.
Mix soup and sour cream; heat and stir just till hot.
Serve over hot sandwiches.
Sandwiches may be wrapped and chilled in refrigerator; heat 5 minutes longer.