Roast beef croissant

Ingredients

Directions

1. SLICE COOKED BEEF INTO THIN SLICES, 16-22 SLICES PER POUND.

2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.

3. USE 15 LB 10 OZ (100) CROISSANTS, SLICED IN HALF. OVERLAP CROISSANTS ON

3 SHEET PANS (18 BY 26"). BAKE UNTIL CRISP AT 325F. 3-5 MINUTES OR IN 300F.

CONVECTION OVEN, ABOUT 3 MINUTES ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN.

SPREAD BOTTOM HALF OF EACH CROISSANT WITH 2 TSP SALAD DRESSING MIXTURE.

PLACE 3 OZ (3-4 SLICES) BEEF ON HALF OF CROISSANT; TOP WITH LETTUCE AND SECOND HALF OF CROISSANT.

4. SERVE IMMEDIATELY.

NOTE: 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF. SEE RECIPE NO. L-5.

2. IN STEP 1, 18 LB 12 OZ BEEF, POT ROAST, COOKED MAY BE USED FOR BEEF. 27 LB 10 OZ BEEF, POT ROAST WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF.

SEE RECIPE NO. L-10.

3. IN STEP 1, 18 LB 12 OZ BEEF, ROAST, PRECOOKED MAY BE USED.

4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

5. IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Recipe Number: N00404

SERVING SIZE: 1 SANDWIC

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .