Open Face Sandwich

French bread
2 hard boiled eggs (cut in small pieces)
1 can mushroom soup
1 c. chicken or tuna pieces (cooked)
Chopped parsley, pimiento or stuffed olives
Cubes of Cheddar cheese

Cut French bread into 3/4 or inch slices. Toast on one side. Combine the rest of the ingredients to make the filling, and spread it on the untoasted side. Place under broiler until cheese melts. Serve hot.

This sandwich, served with a fruit salad, coffee and cookies or cake, makes a good Sunday evening supper or luncheon.