French Toasted Ham Salad Sandwiches

• ½ pound luncheon meat, ground
• 1 cup salad dressing or mayonnaise
• ½ cup pickle relish
• Salad oil or shortening for frying
• 1 tsp. mustard, prepared
• 8 slices of bread
• 4 eggs, beaten

Have luncheon meat ground at the market. Add to the ground mixture, the mayonnaise or salad dressing, pickle relish and mustard. Spread the mixture on one slice of bread and top with the other slice. Dip the sandwich, on each side, in the beaten egg. Have fry pan at a moderate heat, 300 degrees. Put enough salad oil in the fry pan so that the sandwiches will not stick, about 3 tablespoons. Toast the sandwiches until golden brown on each side.

For an interesting variation, add one slice of American cheese to the sandwich before dipping in egg and toasting.