Egg Salad Sandwich

100 Servings

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Egg Salad Sandwich Ingredients

200 EGGS SHELL	5 lb RELISH PICKLE SWEET
4 lb LETTUCE FRESH	2 qt SALAD DRESSING #2 1/2
200 sl BREAD SNDWICH 22OZ #51	2 c MUSTARD PREP. 1 LB JAR

Instructions for Egg Salad Sandwich

1. COOK EGGS ACCORDING TO RECIPE NO. F00400 COOL. SHELL; FINELY CHOP EGGS. 2. COMBINE EGGS, ONIONS, PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITHH LETTUCE AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 3. IF A 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: N01000 SERVING SIZE: 1 SANDWIC From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: EggsCuisine: Uncategorized