Sliced corned beef sandwi
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18¾ | pounds | BEEF CORNED FZ |
| 4 | pounds | LETTUCE FRESH |
| 200 | slices | BREAD SNDWICH 22OZ #51 |
| 2 | pounds | MUSTARD PREP. 1 LB JAR |
Directions
1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER ROUND.
2. SPREAD 1 SLICE 1 BREAD WTIH MUSTARD. PLACE 3 TO 4 SLICES CORNED BEEF ON
BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T
SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. NG0100.
2. IN STEP 1, 32 LB 3 OZ CORNED BEEF WILL YIELD ABOUT 18 LB 13 OZ COOKED BEEF.
3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
5. OTHER TYPES OF BREADS MAY BE USED.
Recipe Number: N00900
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .