Chef salad sandwich

Yield: 4 Servings

Measure Ingredient
4 slices Fresh dark rye bread
2 teaspoons Butter
Iceberg or leaf lettuce
½ cup Special dressing; (recipe follows)
1 pack (3 oz.) water-sliced cooked ham
1 pack (3 oz.) water-sliced smoked turkey
4 ounces Sliced Swiss cheese
2 Hard cooked eggs
8 Black olives; pitted
8 Red cherry tomatoes
4 Sweet gherkins
6 slices Bacon; crispy cooked
4 slices Dark rye bread; toasted /buttered

1. Butter the untoasted bread. Place it on each of four serving plates.

2. Top each slice with lettuce. 3. Spread 2 tablespoons of dressing over lettuce.

4. Divide the ham and turkey into four portions each. Arrange on top of each serving. Top with cheese, cut into julienne sticks.

5. Arrange on each sandwich 2 quarters of hard cooked eggs, 2 black olives, 2 red cherry tomtoes, halved, and 1 sweet gherkin, halved.

6. Top with bacon. Add more dressing or pass dressing in a small bowl.

7. Surround with toasted rye bread, cut into quarters. 4 servings.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998

Similar recipes