OPEN-FACED CHICKEN-ASPARAGUS SANDWICH

Open-Faced Chicken-Asparagus Sandwich image

Number Of Ingredients 18

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Softened real butter
6 slices Italian breads toasted
Real mayonnaise
6 chicken breasts large slices cooked
Salt and freshly ground pepper to taste
6 eggs hard-cooked, sliced
18 fresh asparagus cooked, drained
2 cups White Sauce (recipe follows)
12 slices bacon cooked crisp and drained
3 tablespoons parsley minced fresh
White Sauce:
3 tablespoons butter real
3 tablespoons flour
1 teaspoon chicken bouillon instant
2 cups milk
1/4 teaspoon salt
Few drops hot pepper sauce
* See note below.

Steps:

* Melt butter in saucepan blend in flour and continue stirring for 3 minutes. Add instant chicken bouillon and milk. Over medium-high heat, continue to stir and cook until thickened. Taste for seasoning and add salt and hot pepper sauce. Lightly butter toasted bread spread with mayonnaise and place on greased jelly roll pan. Place chicken slices on each and sprinkle lightly with salt and pepper. Layer with egg slices and top each with 3 asparagus spears. Spoon White Sauce over each slice of toast and place in preheated 400° F oven for 10 minutes. Place 2 slices of bacon on each and return to oven for 3 minutes to heat. Remove from oven and sprinkle each sandwich with parsley just before serving.

Nutrition Facts : Nutritional Facts Serves