Double Crunch Sandwich Stacks
FOR EGG SALAD
12 California Fresh Eggs – hard-cooked and diced
1 1/2 cups green onion – finely chopped
1 cup radishes – shredded
3/4 cup dill pickles – finely chopped
1/2 cup mayonnaise
4 cups cabbage – thinly sliced
2 cups bean sprouts – chopped
1/2 cup green onion – finely diced
1/2 cup carrot – shredded
3 tablespoons Italian salad dressing
6 drops Tabasco sauce
FOR EGG SALAD: Combine all ingredients and refrigerate.
FOR COLESLAW: Combine all ingredients and refrigerate.
SANDWICH ASSEMBLY: Cut 4 inch rounds out of dark bread, sliced 1/3 inch thick.
Spread about 1/3 cup coleslaw on first round.
Top with second round of bread.
Add 1/2 cup egg salad
Top with third round of bread.
METHOD FOR HARD-COOKING EGGS: Use Grade AA or A eggs, directly from refrigeration.
Place in saucepan and add enough water to cover by one inch. Salt the water (2 Tablespoons to 1 gallon of water).
Cover saucepan and bring to a boil.
Remove from heat as soon as boiling point is reached.
Let stand, covered, off heat, for 15 minutes.
Immerse eggs in cold running water until completely cool, about 5 minutes, then peel.
Refrigerate until ready to use.
“Two crunches in one . . . egg salad with radish and pickles, coleslaw with bean sprouts and carrot make a crunchy combination stacked up on rich, dark bread.”