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Name: Tuna and Tomato Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 1 1/2 qt RELISH PICKLE SWEET; 10 lb TOMATOES FRESH; 3 lb CELERY FRESH; 3 lb Onions; 3 qt SALAD DRESSING #2 1/2; 8 lb SALMON 14 3/4 OZ; 3 c LEMON FRESH; 200 sl BREAD SNDWICH 22OZ #51

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INGREDIENTS

1 1/2 qt RELISH PICKLE SWEET
10 lb TOMATOES FRESH
3 lb CELERY FRESH
3 lb Onions
3 qt SALAD DRESSING #2 1/2
8 lb SALMON 14 3/4 OZ
3 c LEMON FRESH
200 sl BREAD SNDWICH 22OZ #51

Servings

INSTRUCTIONS

1. DRAIN AND FLAKE TUNA. 2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING. MIX TOGETHER LIGHTLY. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP) FILLING; PLACE 2 SLICE OF TOMATO ON TOP OF TUNA FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY T SERVE. NOTE: 1. IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED. NOTE: 2. IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB 8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMONS JUICE. NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE NOTE: 5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF. NOTE: 6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01503 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Tuna and Tomato Sandwich

1 1/2 qt RELISH PICKLE SWEET
10 lb TOMATOES FRESH
3 lb CELERY FRESH
3 lb Onions
3 qt SALAD DRESSING #2 1/2
8 lb SALMON 14 3/4 OZ
3 c LEMON FRESH
200 sl BREAD SNDWICH 22OZ #51

1.  DRAIN AND FLAKE TUNA.    2.  COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.  MIX TOGETHER LIGHTLY.  REFRIGERATE UNTIL READY TO USE.    3.  SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 16 SCOOP) FILLING; PLACE 2  SLICE  OF TOMATO ON TOP OF TUNA FILLING; TOP WITH LETTUCE AND SECOND SLICE OF  BREAD.    4.  CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL  READY T  SERVE.    NOTE:  1.  IN STEP 1, 30-12 1/2 OZ OR 30-13 OZ CN CANNED TUNA MAY BE USED.    NOTE:  2.  IN STEP 2, 6 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE NO. A01100.    NOTE:  3.  IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED  ONIONS; 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY; 4 LB  8 OZ FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 CUPS LEMONS JUICE.    NOTE:  4.  IN STEP 3, 4 LB 5 OZ FRESH LETTUCE WILL YIELD 4 LB TRIMMED  LETTUCE    NOTE:  5.  IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY  IN HALF.    NOTE:  6.  IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR  SANDWICH SLICED BREAD.    Recipe Number: N01503    SERVING SIZE: 1 SANDWICH    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (164g)
Recipe Makes: 100 Servings

Calories: 43
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 132.3mg		5 %
Potassium 118.5mg		3 %
Total Carbohydrate 10.6g		3 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 9.3g
Protein 0.7g		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.

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Calories per serving: 43

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