Sardine Cornucopia Sandwiches
6 slices dark sandwich bread
1 23/4-Ounce cans sardines, drained
2 hard-boiled eggs, chopped
1 teaspoon lemon juice
Makes 6 sandwiches
Cut crusts from bread.
In a mixing bowl, combine sardines, eggs and lemon juice until well mixed.
Spread the filling over the bread slices. Bring opposite corners of bread together to form a triangle. Apply butter on the edges of bread. Press together. Secure with a wooden pick.
Cover sandwiches with a damp cloth. Refrigerate at least 1 hour.
Remove toothpicks before serving.
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