Cold Cut Sandwich with Ch

100 Servings

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Cold Cut Sandwich with Ch Ingredients

8 3/8 lb BOLOGNA;SAUSAGE FZ	2 lb ONIONS DRY
5 3/16 lb CHEESE AMER/SLICE	200 sl BREAD SNDWICH 22OZ #51
11 1/8 lb TOMATOES FRESH	1 qt SALAD DRESSING #2 1/2
4 lb LETTUCE FRESH

Instructions for Cold Cut Sandwich with Ch

1. SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING. 2. ADD 2 SLICES OF SELECTED MEAT AND 1 SLICE CHEESE. TOP WITH LETTUCE, 2 SLICES OF TOMATO, SLICED ONIONS, AND SECOND SLICE OF BREAD. 3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T SERVE. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1). NOTE: 2. IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER SAUSAGE, PICKLE AND PIMENTO LOAF OR SALAMI. NOTE: 3. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 4. IN STEP 2: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 11 LB 6 OZ FRESH TOMATOES A.P. WILL YIELD 11 LB 2 OZ THINLY SLICED TOMATOES; 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB THINLY SLICED ONIONS. NOTE: 5. IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN CONTAINERS FOR SELF SERVICE. NOTE: 6. OTHER TYPES OF BREAD MAY BE USED. Recipe Number: N01701 SERVING SIZE: 1 SANDWIC From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized