P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Wendy’s Club Sandwich
Show: Mar. 13 , 2003

Ingredients: Makes 2 sandwiches

For the Crab Salad:
1 cup Crab meat
1 squeeze Lemon Juice
1/2 Tbls Parsley, chopped
1 Tbls Olives, chopped

Procedure:
Mix thoroughly, 1 cup crab meat, 1/2 Tbls chopped parsley, 1 Tbls chopped olives and a squeeze of lemon.

For 1 Sandwich:
1 slice Dark Brown Bread
1 slice Soft French Bread
1 slice Swirl Rye Bread
2 Tbls Mayonnaise, lemon flavored
1/4 Avocado, thinly sliced
2-3 oz Crab meat
1 oz Smoked Salmon
2 Tbls Olives, black, pitted and chopped
1/2 Avocado, thinly sliced, very ripe
1/4 cup Watercress

Procedure:
Lay out 1 slice of white bread and spread with mayonnaise, place 1/2 cup of crab meat and thinly sliced avocado on top and spread mayonnaise onto the underside of 1 slice of dark brown bread, lay it on top of the crab/avocado and again spread mayonnaise over the bread. Place 3-4 slices of smoked or cured salmon on top and finish with the watercress. Lay 1 slice of swirl rye bread on top. Slice diagonally and serve.