Mrs. Earl's Mushroom Sandwiches

An hors d'oeuvre served at our traditional Christmas Eve buffet and lovingly made each year by Mary Earl, a dear family friend. It is the one dish I most crave when I start planning our Christmas meals. The leftover filling is delicious thinned with a little milk, heated and served over hot pasta or rice.

• Ready In: 40 mins
• Serves: 10
• Yields: 20 Sandwiches

Ingredients

• 1⁄4 cup butter, melted
• 1  tablespoon flour
• 1  cup milk
• 2 (10 ounce) cans  cream of mushroom soup
• 4  ounces  slivered almonds
• 1 (8 ounce) can mushrooms (drained)
• 1⁄4 cup butter
• 2  tablespoons Worcestershire sauce
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon salt
• 1 (8 ounce) package cream cheese
• 1  cup mayonnaise
• 1  loaf  white bread, crusts removed

Directions

1. Filling preparation:
2. Make a white sauce with the first three ingredients.
3. Add 2 Cans Cream of Mushroom Soup.
4. In a sautee pan, sautee slivered almonds, mushrooms, and worcestershire sauce, garlic powder, cayenne pepper and salt.
5. Combine mushroom mixture with Cream Cheese and Mayonaise.
6. Combine with Cream of Mushroom mixture and refrigerate until ready to use.
7. Sandwich preparation:
8. Butter one side of each bread slice.
9. On the non buttered side, place 1 Tablespoon of filling.
10. Fold over corners and secure with a toothpick.
11. Bake at 400 degrees until brown (8-10 minutes).
12. Note: Make sure bread is fresh or it will break.