Double Crunch Sandwich Stacks

• 6 hard-cooked eggs, diced
• 34 cup green onion, finely chopped
• 12 cup radish, finely chopped
• 6 tablespoons dill pickles, finely chopped
• 14 cup mayonnaise (low-fat if you prefer)
• 3 slices bacon, cooked crisp & crumbled (optional)
• 2 cups cabbage, thinly sliced
• 1 cup bean sprouts, chopped
• 14 cup green onion, finely diced
• 14 cup carrot, shredded
• 1 12 tablespoons Italian salad dressing
• 3 drops Tabasco sauce
• 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.
4. 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.
5. Sandwich Assembly: Spread equal amt of coleslaw mixture on 6 sandwich rounds or squares.
6. Top coleslaw mixture w/a 2nd sandwich round or square.
7. Spread equal amt of egg salad mixture on 2nd sandwich round or square.
8. Top w/3rd sandwich round or square & serve immediately.

eggs, green onion, radish, dill pickles, mayonnaise, bacon, cabbage, bean sprouts, green onion, carrot, italian salad dressing, tabasco sauce, bread

Taken from www.food.com/recipe/double-crunch-sandwich-stacks-178863 (may not work)