These sandwich sandwiches are dipped in egg mixture then grilled, similar to Monte Cristo sandwiches.
- 1 can (7 1/2 ounces) salmon, drained and flaked
- 1/3 cup chopped celery
- 1/8 teaspoon pepper
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 8 slices bread
- 1 egg
- 2/3 cup milk
Combine flaked salmon, celery, pepper, mayonnaise, and relish, blending well with a fork. Spread equal amounts of salmon mixture on 4 slices of bread; cover with remaining 4 slices of bread. Heat butter in a heavy skillet over medium low heat. Beat egg with milk. Dip sandwiches carefully in the egg mixture, then brown on both sides in hot butter in skillet.