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Name: Roast Pork Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 4 lb LETTUCE FRESH; 200 sl BREAD SNDWICH 22OZ #51; 1 c MUSTARD PREP. 1 LB JAR; 24 lb PORK ROAST LOIN FZ; 3 1/4 c SALAD DRESSING #2 1/2

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INGREDIENTS

4 lb LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
1 c MUSTARD PREP. 1 LB JAR
24 lb PORK ROAST LOIN FZ
3 1/4 c SALAD DRESSING #2 1/2

Servings

INSTRUCTIONS

1. SLICE PORK INTO THIN SLICES, 16 TO 22 SLICES PER POUND. 2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL. 3. SPREAD 1 SLICE BREAD 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ (3 TO 4 SLICES) PORK ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 24 LB BONED PORK LOIN WILL YIELD ABOUT 18 LB 12 OZ COOKED PORK. NOTE: 2. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 3. IN STEP 3, 13 LB 8 OZ ROUND TIP SLICED BREAD MAY BE USED FOR SANMDWICH SLICED BREAD. Recipe Number: N00401 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (127g)
Recipe Makes: 100 Servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 5mg		0 %
Potassium 34.8mg		1 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.3g
Protein 0.2g		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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Calories per serving: 3

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