Ingredients:
6 hard-cooked eggs, diced
3/4 cup green onions, finely chopped
1/2 cup radishes, finely chopped
6 tablespoons dill pickles, finely chopped
1/4 cup mayonnaise ( low-fat if you prefer)
3 slices bacon, cooked crisp & crumbled (optional)
2 cups cabbage, thinly sliced
1 cup bean sprouts, chopped
1/4 cup green onions, finely diced
1/4 cup carrots, shredded
1 1/2 tablespoons Italian salad dressing
3 drops Tabasco sauce
18 slices sandwich bread, crusts trimmed
Directions:
For Egg Salad: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
For Coleslaw: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
Bread Prep: Trim of crusts. For an elegant luncheon presentation, cut sandwich bread in 4 in rounds – or – for just good eating, leave sandwich bread slices square & slice on the diagonal when assembly complete.
Sandwich Assembly: Spread equal amt of coleslaw mixture on 6 sandwich rounds or squares.
Top coleslaw mixture w/a 2nd sandwich round or square.
Spread equal amt of egg salad mixture on 2nd sandwich round or square.
Top w/3rd sandwich round or square & serve immediately.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.