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Suggest a better description1. CUT ROLLS IN HALF LENGTHWISE; SPREAD EACH HALF WITH SALAD DRESSING. 2. ON BOTTOM HALF OF EACH ROLL, ARRANGE 3 SLICES MEAT, 2 SLICES CHEESE, AND 2 SLICES TOMATO. 3. SPRINKLE SHREDDED LETTUCE ON TOP. 4. COVER WITH TOP HALF OF ROLL. 5. SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO USE. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1). NOTE: 2. IN STEP 1, 25 LB FRENCH BREAD CAN BE USED FOR ROLLS. IN STEP 4, CUT EACH LOAF IN 4 PIECES. NOTE: 3. IN STEP 2, SUGGESTED MEATS ARE SLICED HAM, BOLOGNA, THURINGER, PICKLE AND PIMIENTO LOAF AND SALAMI. NOTE: 4. IN STEP 2, AMERICAN, SWISS OR CHEDDAR CHEESE, OR A COMBINATION OF THESE MAY BE USED. NOTE: 5. IN STEP 2, 10 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB THINLY SLICED TOMATOES AND 3 LB 4 OZ FRESH LETTUCE WILL YIELD 3 LB TRIMMED. SHREDDED LETTUCE. Recipe Number: N01900 SERVING SIZE: 1 SANDWICH From the
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Serving Size: 1 Serving (622g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 1166 | ||
Calories from Fat: 657 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73g | 97 % | |
Saturated Fat 46.3g | 232 % | |
Monounsaturated Fat 20.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 293.2mg | 90 % | |
Sodium 2839.6mg | 98 % | |
Potassium 411.2mg | 11 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 12.9g | ||
Protein 111.3g | 159 % | |
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: 1166
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