Yield: 100 Servings
Measure | Ingredient |
---|---|
24 pounds | PORK ROAST LOIN FZ |
4 pounds | LETTUCE FRESH |
200 slices | BREAD SNDWICH 22OZ #51 |
3¼ cup | SALAD DRESSING #2 1/2 |
1 cup | MUSTARD PREP. 1 LB JAR |
1. SLICE PORK INTO THIN SLICES, 16 TO 22 SLICES PER POUND.
2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.
3. SPREAD 1 SLICE BREAD 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ (3 TO 4 SLICES) PORK ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 24 LB BONED PORK LOIN WILL YIELD ABOUT 18 LB 12 OZ COOKED PORK.
NOTE: 2. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR SANMDWICH SLICED BREAD.
Recipe Number: N00401
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .