Double Crunch Sandwich Stacks

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“This sandwich is tasty, healthy, packed w/flavour & crunch & ideal for an elegant light lunch or even a picnic since the egg salad & slaw mixtures are prepared in advance & the sandwiches easy to assemble. My source was the California Egg Commission, but I did amend the recipe slightly, the quantities to allow for fewer servings & the prep to make it clearer. Stated times do not include hard-boiling the eggs or refrigeration time.”
6 sandwich stacks

Ingredients Nutrition

  • For Egg Salad
  • 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)
  • For Coleslaw
  • 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
  • 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.

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