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
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.