Drain salmon, reserving liquid; break into large chunks. Add milk to reserved
salmon liquid equal 1/2 cup. Melt butter in smal saucepan over low heat.
Blend in flour, dill weed and salt. Slowly sitr in milk and salmon liquid.
Cook and stir until thickened and smooth. Blend small amount white sauce into
egg yolks; return mixture to sauce and heat thoroughly. Fold in salmon,
Parmesan cheese and olives. Spread approximately 1/4 cup mixture on each
slice of bread Sprinkle top of each sandwich with 2 tablespoons Jack cheese
Bake at 450° F. 10 minues or unitl cheese melts.