Double Crunch Sandwich Stacks

Name: Double Crunch Sandwich Stacks
Ingredients: 6 hard-cooked eggs, diced; 34 cup green onion, finely chopped; 12 cup radish, finely chopped; 6 tablespoons dill pickles, finely chopped; 14 cup mayonnaise (low-fat if you prefer); 3 slices bacon, cooked crisp & crumbled (optional); 2 cups cabbage, thinly sliced; 1 cup bean sprouts, chopped; 14 cup green onion, finely diced; 14 cup carrot, shredded; 1 12 tablespoons Italian salad dressing; 3 drops Tabasco sauce; 18 slices sandwich bread, crusts trimmed

13 ingredients

8 steps

Ingredients

6 hard-cooked eggs, diced
34 cup green onion, finely chopped
12 cup radish, finely chopped
6 tablespoons dill pickles, finely chopped
14 cup mayonnaise (low-fat if you prefer)
3 slices bacon, cooked crisp & crumbled (optional)
2 cups cabbage, thinly sliced
1 cup bean sprouts, chopped
14 cup green onion, finely diced
14 cup carrot, shredded
1 12 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.
4

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.
5

Sandwich Assembly: Spread equal amt of coleslaw mixture on 6 sandwich rounds or squares.
6

Top coleslaw mixture w/a 2nd sandwich round or square.
7

Spread equal amt of egg salad mixture on 2nd sandwich round or square.
8

Top w/3rd sandwich round or square & serve immediately.