Double Crunch Sandwich Stacks Recipe
Ingredients
| 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 |
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
Directions
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.
Chef
