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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: * Use either type of cheese, but not both.
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Blend 2 T butter with mustard; even spread on each bread slice. Equally
top 4 bread slices with cheese and ham; top with remaining bread, buttered
side down. Cut each sandwich into 4 triangles.
Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip
sandwiches in egg mixture, coating well.
In large skillet, melt 1/4 C butter and cook sandwiches over medium heat,
turning once, until golden.
Makes about 16 mini sandwiches
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