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Sandwiches -
Wafflewiches
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| INGREDIENTS |
- 1 (151/2-ounce) can corned beef hash
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1/2 cup California walnuts, chopped
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1/4 cup sweet gherkins, minced
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1 teaspoon prepared mustard
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½ teaspoon salt
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Dash of black pepper
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10 slices rye bread
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3 eggs
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1/3 cup milk
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4 teaspoons sugar
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4 teaspoons butter or margarine, melted
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1 (15-ounce) jar applesauce
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2 teaspoons ground nutmeg
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| INSTRUCTIONS |
About 30 minutes before serving, combine hash, walnuts, gherkins, mustard, salt, and pepper in a medium bowl. Evenly spread the mixture 1/4 inch from edge on five bread slices. Top with other slices.
In a pie plate, beat eggs, milk, and sugar with a fork until sugar is dissolved. Preheat waffle iron to medium-low heat, brushing generously with melted butter or margarine. Quickly dip one or two sandwiches into egg mixture, turning to coat on both sides. Bake until golden, about 4 minutes. Repeat with remaining sandwiches.
Meanwhile, in small saucepan heat applesauce until hot over low heat. Sprinkle with nutmeg before serving.
Yield: Five sandwiches. |
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