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Suggest a better description1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES, 19 TO 25 SLICES PER POUND. 2. STEAM UNTIL THOROUGHLY HEATED, ABOUT 30 MINUTES. 3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; ADD 3 TO 4 SLICES PASTRAMI; TOP WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE HOT. NOTE: 1. IN STEP 2, PASTRAMI MAY BE STEAMED IN COLANDER OR PERFORATED BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. DO NOT PLACE PASTRAMI DIRECTLY IN WATER. NOTE: 2. IN STEP 2, TO HEAT PASTRAMI IN STEAMER, PLACE IN STEAMER TRAY; HEAT AT 5 LB PRESSURE 10 TO 15 MINUTES. NOTE: 3. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF LENGTHWISE; THEN INTO 100 PORTIONS. NOTE: 4. IN STEP 3, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED. Recipe Number: N02300 SERVING SIZE: 1 SANDWIC From the
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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