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Double Crunch Sandwich Stacks

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  California eggs 12 , diced (fresh, hard cooked)
  Green onion 1 1⁄2 Cup (24 tbs), finely chopped
  Radishes 1 Cup (16 tbs), shredded
  Dill pickles 3⁄4 Cup (12 tbs), finely chopped
  Mayonnaise 1⁄2 Cup (8 tbs)
  Cabbage 4 Cup (64 tbs), thinly sliced
  Bean sprouts 2 Cup (32 tbs), chopped
  Green onion 1⁄2 Cup (8 tbs), finely diced
  Carrot 1⁄2 Cup (8 tbs), shredded
  Italian salad dressing 3 Tablespoon
  Tabasco sauce 6 Drop

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.

Recipe Summary

Difficulty Level: 
Egg, Vegetable
Preparation Time: 
12 Minutes
Cook Time: 
30 Minutes
Ready In: 
42 Minutes

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Average: 4.8 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 464 Calories from Fat 326

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 561.4 mg187.1%

Sodium 939.7 mg39.2%

Total Carbohydrates 17 g5.5%

Dietary Fiber 5.3 g21.3%

Sugars 8 g

Protein 19 g37.8%

Vitamin A 100.5% Vitamin C 89.9%

Calcium 14% Iron 20.5%

*Based on a 2000 Calorie diet

Double Crunch Sandwich Stacks Recipe