Stacking Sandwiches Recipe
Ingredients
| Strong coffee | 1⁄3 Cup (5.33 tbs) (105° To 115) | |
| Molasses | 3 Tablespoon | |
| Dry yeast | 1 Tablespoon | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Regular oats | 2 Tablespoon, uncooked | |
| Vegetable oil | 1 1⁄2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| All-purpose flour | 2 Cup (32 tbs), divided | |
| Whole wheat flour | 1 Cup (16 tbs) | |
| Mayonnaise | 1 Cup (16 tbs) | |
| Lettuce leaves | 4 | |
| Pimiento cheese spread | 1 Tablespoon | |
| Alfalfa sprouts | 1⁄2 Cup (8 tbs) | |
| Egg salad spread | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 481 Calories from Fat 265
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 4.2 g20.9%
Trans Fat 0 g
Cholesterol 31.2 mg10.4%
Sodium 318.2 mg13.3%
Total Carbohydrates 45 g15.1%
Dietary Fiber 3.4 g13.6%
Sugars 6.6 g
Protein 9 g17.9%
Vitamin A 9.2% Vitamin C 2.9%
Calcium 11.4% Iron 15.7%
*Based on a 2000 Calorie diet
Directions
Add milk, oats, oil, salt, and ginger, stirring well.
Stir in 3/4 cup all-purpose flour and 1 cup whole wheat flour; beat at medium speed of an electric mixer 1 minute.
Gradually add remaining 1 1/4 cups flour, stirring with a wooden spoon.
Spoon dough into 2 well-greased 1-pound coffee cans.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 350° for 25 to 30 minutes.
Remove bread from cans, and cool completely on wire racks.
Slice each loaf horizontally into 8 slices, counting the rounded top as a slice.
Make a sandwich with the bottom 2 slices from one loaf using a small amount of mayonnaise, a lettuce leaf, and one-fourth of Pimiento Cheese Spread.
Make a sandwich with the next 2 slices of bread using a small amount of mayonnaise, sprouts, and one-fourth of Egg Salad Spread.
Place egg salad sandwich on top of pimiento cheese sandwich.
Repeat filling and stacking sandwiches, alternating filling flavors, until both loaves are completed.
Chef
