MARSHALL FIELD'S SPECIAL SANDWICH

Marshall Field's may be gone, but not the many memories from those who enjoy lunch at the Walnut Room. This memory of their Special Sandwich was made perfect in the article by Deborah Loeser Small for Lake Magazine.

MARSHALL FIELD'S SPECIAL SANDWICH
Source: Deborah Loeser Small, Lake Magazine

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The Walnut Room. Marshall Field's Special Sandwich. Some things cannot be improved upon.

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One fresh, crispy head iceberg lettuce

Three to five thin slices of freshly roasted turkey breast (white meat only), room temperature

Three-fourths cup thousand island dressing (recipe to follow)

One thin slice of aged Swiss cheese

One fresh slice of Jewish or other mild (but flavorful) rye bread

One to two teaspoons butter, softened

Two slices of your favorite bacon

Slice of hard-boiled egg

Slice of tomato

Olive and parsley garnish

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Butter rye bread and place on a large cold serving plate. Cover bread with Swiss cheese slice, followed by one or two slices of turkey. Take a nice large outer lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce in a few large sections and arrange a section on top of the turkey and Swiss cheese. Cover the open-face "sandwich" with big lettuce leaf. Top with several slices of turkey. Pour a very ample amount of dressing over the lettuce, allowing it to puddle slightly all around the plate. Place a slice of bacon and an olive on either side of sandwich mound. Place tomato slice and egg slice atop mound with parsley sprig. Serve immediately.

Yield: one Special Sandwich

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Thousand Island Dressing
One cup real mayonnaise

One-half cup Heinz chili sauce

Two tablespoons sweet pickle relish

Two large green olives, pitted and finely chopped

One-half teaspoon dried tarragon

Dash Tabasco

Dash Worcestershire sauce

One hard-boiled egg, finely chopped (optional)

Salt and pepper to taste

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Combine all ingredients. Refrigerate at least 30 minutes. Serve.