Ingredients Jump to Instructions ↓

  1. 1 cup mayo

  2. 1 c chili sauce

  3. 2 tsp. Dijon mustard

  4. 1 tsp apple cider vinegar

  5. 1 tsp sugar

  6. 1 hard boiled egg, chopped

  7. 1/4 dill pickle juice

  8. 2 T minced onion

  9. 1/4 tsp. salt

  10. 1/4 tsp. freshly ground black pepper The sandwich

  11. 8 slices bacon

  12. 4 large slices deli-style rye bread, bottom crust removed

  13. 2 T unsalted butter, at room temp

  14. 1 head iceburg lettuce

  15. 8 slices Swiss cheese

  16. 12 slices turkey breast ( deli cut)

  17. 4 tomato slices

  18. 4 slices hard boiled egg

  19. 4 black olives,

Instructions Jump to Ingredients ↑

  1. To prepare the dressing: Whisk all the ingredients together in a small bowl until well combined. use immediately or cover and refrigerate for up to 5 days. Place a large skillet over medium heat. Add bacon and cook, turning until crisped. Transfer to paper towels to drain. Spread each slice of bread with butter. Place 1 slice of bread on each of 4 plates. Reserving 8 outer leaves, core the rest of the head of lettuce and cut into 6 lengthwise slices. Place 1 slice on each piece of bread (reserve the remaining 2 slices for another use). Place 2 slices of cheese diagonally atop each sandwich. Top each with 2 of the reserved whole lettuce leaves. Arrange 3 slices of turkey over the lettuce, then pour 1/4 cup of dressing over each serving or turkey. Ad a slice of tomato and top with a slice of egg. Secure the olives to the sandwich with toothpicks, spearing them into the egg and tomato. Arrange 2 slices of bacon next to each sandwich and serve.


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