Stacking Sandwiches Recipe




 Strong coffee1⁄3 Cup (5.33 tbs) (105° To 115)
 Molasses3 Tablespoon
 Dry yeast1 Tablespoon
 Evaporated milk1 Cup (16 tbs)
 Regular oats2 Tablespoon, uncooked
 Vegetable oil1 1⁄2 Tablespoon
 Salt1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 All-purpose flour2 Cup (32 tbs), divided
 Whole wheat flour1 Cup (16 tbs)
 Mayonnaise1 Cup (16 tbs)
 Lettuce leaves4
 Pimiento cheese spread1 Tablespoon
 Alfalfa sprouts1⁄2 Cup (8 tbs)
 Egg salad spread1 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 mg

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


Combine coffee, molasses, and dry yeast in a large mixing bowl, let mixture stand for 5 minutes.
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.