Triple club with cole slaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Strips bacon; cooked | |
| 3 | Pieces rye bread; lightly toasted | |
| 4 | Pieces turkey | |
| Lettuce | ||
| Tomato | ||
| 1 | cup | Mayonnaise |
| 1 | tablespoon | Chipotle; canned |
| 1 | Ripe avocado | |
| 1 | Lime; Juice of | |
| 2 | cups | White vinegar |
| 1 | cup | Mayonnaise |
| ½ | cup | Sour cream |
| 4 | teaspoons | Celery seed |
| 1 | cup | Sugar |
| 1 | Head cabbage; shredded | |
Directions
FOR SANDWICH
CHIPOTLE SPREAD
COLE SLAW
Assemble into a triple-decker. Spread recipe follows.
Chipotle spread:
Food process and puree until smooth. Serve on triple-decker club or any place where mayonnaise would be used.
Cole Slaw:
Mix all ingredients except cabbage in a bowl. When thoroughly mixed toss in cabbage. Let sit overnight refrigerated.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 37508 Calories (kcal); 2059g Total Fat; (50% calories from fat); 4216g Protein; 295g Carbohydrate; 14175mg Cholesterol; 16875mg Sodium Food Exchanges: 3 Grain(Starch); 575½ Lean Meat; 1 Vegetable; ½ Fruit; 39 Fat; 15 ½ Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IND309 Converted by MM_Buster v2.0n.