• For Egg Salad
  • 6 hard-cooked eggs , diced
  • 3/4 cup green onion , finely chopped
  • 1/2 cup radish , finely chopped
  • 6 tablespoons dill pickles , finely chopped
  • 1/4 cup mayonnaise (low-fat if you prefer)
  • 3 slices bacon , cooked crisp & crumbled (optional)
  • For Coleslaw
  • 2 cups cabbage , thinly sliced
  • 1 cup bean sprouts , chopped
  • 1/4 cup green onion , finely diced
  • 1/4 cup carrot , shredded
  • 1 1/2 tablespoons Italian salad dressing
  • 3 drops Tabasco sauce
  • For Sandwiches
  • 18 slices sandwich bread , crusts trimmed
  • 1 For Egg Salad: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
  • 2 For Coleslaw: Combine all ingredients & refrigerate at least 2 hrs to allow flavours to blend.
  • 3 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.
  • 4 Sandwich Assembly: Spread equal amt of coleslaw mixture on 6 sandwich rounds or squares.
  • 5 Top coleslaw mixture w/a 2nd sandwich round or square.
  • 6 Spread equal amt of egg salad mixture on 2nd sandwich round or square.
  • 7 Top w/3rd sandwich round or square & serve immediately.