French-Toasted Tuna Sandwiches

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2 cans (6 or 7 oz ea) tuna in oil
2/3 cup finely chopped celery
1/4 cup finely chopped onion
2/3 cup grated (medium fine) cheddar cheese
4 slices bacon, cooked until crisp and crumbled
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
12 slices bread
2 eggs
1/2 cup milk
2 tablespoons butter

In a medium mixing bowl, mix together the undrained
tuna, celery, onion, cheese and bacon.

In a small mixing bowl whisk together the mayonnaise,
salt, pepper and mustard; add to tuna mixture and mix
lightly.

Spread on 6 slices of bread; top with remaining bread.

In a shallow dish or pie plate whisk eggs slightly;
add milk and beat to combine. Dip sandwiches on both
sides in egg mixture.

In a 10-inch skillet heat 1 tablespoon butter; add 3 of
the sandwiches (one sandwich cut in half) and brown over
moderate heat, turning once; keep hot in a low (300-F) oven.

Fry remaining 3 sandwiches in remaining 1 tablespoon butter
the same way.

Serve garnished, if you like, with gherkins and cherry tomatoes.

Makes 6 servings.

Source: Washington, PA - Observer-Reporter newspaper, July 12, 1972