Double Crunch Sandwich Stacks
|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.