- 1 1/2 teaspoons salt
- 1 1/2 teaspoons prepared mustard
- 2 1/4 teaspoons sugar
- 1 egg, beaten
- 2 tablespoons plus 1 1/2 teaspoons butter or margarine, melted
- 3/4 cup half-and-half
- 1/4 cup vinegar
- 1/8 teaspoon onion juice
- 4 cups chopped cooked chicken
- 1 (16-ounce) loaf thinly sliced wheat bread
- Pimiento slices
- Pimiento-stuffed olives
How to Make It
Combine first 7 ingredients in top of double boiler; cook over boiling water for 15 minutes or until thickened. Remove from heat; cool. Add onion juice, stirring well. Stir in chicken.
Trim crust from bread, and cut into 2-inch rounds. Spoon chicken filling onto bread rounds. Decorate tops with pimiento slices and olives.