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Suggest a better description1. 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
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.5mg | 0 % | |
Potassium 87.7mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3g | ||
Protein 0.6g | 1 % | |
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. |
Calories per serving: 17
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