Double Crunch Sandwich Stacks |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This sandwich is tasty, healthy, packed w/flavour & crunch & ideal for an elegant light lunch or even a picnic since the egg salad & slaw mixtures are prepared in advance & the sandwiches easy to assemble. My source was the California Egg Commission, but I did amend the recipe slightly, the quantities to allow for fewer servings & the prep to make it clearer. Stated times do not include hard-boiling the eggs or refrigeration time. Ingredients:
6 hard-cooked eggs, diced |
3/4 cup green onion, finely chopped |
1/2 cup radish, finely chopped |
6 tablespoons dill pickles, finely chopped |
1/4 cup mayonnaise (low-fat if you prefer) |
3 slices bacon, cooked crisp & crumbled (optional) |
2 cups cabbage, thinly sliced |
1 cup bean sprouts, chopped |
1/4 cup green onion, finely diced |
1/4 cup carrot, shredded |
1 1/2 tablespoons italian salad dressing |
3 drops tabasco sauce |
18 slices sandwich bread, crusts trimmed |
Directions:
1. For Egg Salad: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
2. For Coleslaw: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
3. Bread Prep: Trim of crusts. For an elegant luncheon presentation, cut sandwich bread in 4 in rounds - or - for just good eating, leave sandwich bread slices square & slice on the diagonal when assembly complete.
4. Sandwich Assembly: Spread equal amt of coleslaw mixture on 6 sandwich rounds or squares.
5. Top coleslaw mixture w/a 2nd sandwich round or square.
6. Spread equal amt of egg salad mixture on 2nd sandwich round or square.
7. Top w/3rd sandwich round or square & serve immediately.
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