Turkey salad sandwich

100 Servings

Quantity Ingredient
24 pounds TURKEY BNLS RAW FZ
4 pounds CELERY FRESH
4 pounds LETTUCE FRESH
200 slices BREAD SNDWICH 22OZ #51
3⅓ tablespoon PEPPER BLACK 1 LB CN
2½ pounds RELISH PICKLE SWEET
2 quarts SALAD DRESSING #2 1/2
1⅔ tablespoon SALT TABLE 5LB

1. COMBINE TURKEY, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTY.

2. ADD SALAD DRESSING TO TURKEY MIXTURE; MIX WELL REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH ⅓ CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD.

4. CUT EACH SANDWICH IN HALF. SERVE IMMEDIATELY OF REFRIGERATE UNTIL READY

TO SERVE.

NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY.

NOTE: 2. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 3. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.

NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Recipe Number: N00801

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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