SANDWICH - DOUBLE PORK CLUB

By akselden

Chill one hour.

Ingredients

• 12 slices wheat or sourdough bread
• 1 1/2 C. julienne or shredded green cabbage
• 1/4 C. grated carrot
• 1 tsp. poppy seeds
• 1 tsp. white-wine vinegar
• 1/2 C. mayonnaise
• 2 T. Dijon mustard
• 1/2 lb. double-smoked bacon or Canadian bacon
• 1/2 lb. thinly sliced ham
• 1 C. watercress leaves, washed
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

1. Make coleslaw by combining in a large bowl the cabbage, carrot, poppy seeds, white wine vinegar, 1/4 cup of the mayonnaise, and 1 T. of the mustard. Mix well and season to taste with salt and pepper; refrigerate for one hour; adjust seasoning
again if necessary.

2. Combine the remaining mayonnaise and mustard to make a dijonnaise. In a skillet, fry the bacon until crispy. Lightly toast the bread.

3. Assemble the four sandwiches by layering them in this order: toast, dijonnaise, ham, coleslaw, toast, dijonnaise, bacon, coleslaw, watercress, toast.