Sandwich Souffle - cooking recipe

Ingredients

12 slices bread, cut off crusts and butter both sides
cooked chicken or ham or crab, sliced thick
6 slices Old English cheese (do not substitute)
3 eggs, whipped
2 1/2 c. milk
salt
warm mushroom soup
milk

Preparation

Cut crusts off bread and butter both sides.
Place 6 slices in buttered Pyrex dish.
Slice cooked chicken or ham or crab thick and place on bread.
Then cover with 6 slices Old English cheese (do not substitute).
Then cover with remaining 6 slices bread.
Whip eggs, milk and salt together and pour over sandwiches and let stand overnight, covered with foil or waxed paper.
Bake for 1 1/2 hours at 300\u00b0 and serve immediately with warmed mushroom soup with a little milk added to make right consistency for warm sauce.
Makes 6 large portions or 12 small.