Grilled Frankwiches

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with potato salad on summery days—hot potato soup when it’s cold

Ingredients

  • 12 slices bread
  • 2 c. ground frankfurters
  • 1 c. chopped walnuts
  • 2 tblsp. prepared mustard
  • 1 c. mayonnaise or salad dressing

Method

  • Toast bread on one side.
  • Combine remaining ingredients. Spread on untoasted side of bread.
  • Broil about 2 minutes or until edges brown. Cut sandwiches in halves and serve hot.