Serves: 4
Total Calories: 267

4 slices Italian breads 3/4 -inch
mayonnaise
8 slices chicken (about 1 oz. each) chicken breast luncheon meat or large slices cooked breast
4 eggs hard-cooked, sliced
12 to 16 fresh asparagus cooked, drained
1 (10 1/2-ounce) can cream of chicken soup condensed
1/2 cup milk
4 slices bacon cut in half
2 tablespoons parsley finely chopped

Preheat oven to 400°. Lightly grease a baking sheet.

Lightly toast bread. For each sandwich, spread mayonnaise on one side of bread. Place mayonnaise-side up on baking sheet. Top with 2 slices luncheon meat, then 1 sliced egg and 3 or 4 asparagus spears set aside.

In a small saucepan, mix soup and milk. Stirring over medium-high heat, cook until smooth and hot. Spoon about 1/4 cup of the sauce over each sandwich. Cover remaining sauce and keep warm.

Bake sandwiches for 10 minutes.

Meanwhile, in a medium skillet over medium-high heat, fry bacon until crisp. Drain on paper towels.

Place sandwiches on individual serving plates. Spoon remaining sauce over sandwiches. Top with bacon and sprinkle with parsley.

Note: Sandwiches can be baked in individual baking dishes or ramekins if desired.

Nutritional Facts:

Serves: 4
Total Calories: 267
Calories from Fat: 148

More Recipes from the Fixin' Chicken 101 Ways Cookbook:
Baked Chicken-Asparagus Sandwiches
Broiled Chicken Salad Sandwiches
Chicken And Cheese En Croute
Chicken-Vegetable Stuffed Pitas
Exotic Chicken Croissants
Land And Sea Sandwiches
Monterey Specials
Tacos Pollo