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  • Cold Cut Sandwich With Ch

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    Ingredients

    • 12 3/4 lb BOLOGNA,SAUSAGE FZ
    • 11 1/8 lb TOMATOES FRESH
    • 4 lb LETTUCE FRESH
    • 2 lb ONIONS DRY
    • 200 slc BREAD SNDWICH 22OZ #51
    • 2 lb SALAD DRESSING #2 1/2

    Directions

    1. 1. SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.
    2. 2. Add in 3 SLICES OF SELECTED MEAT. TOP WITH LETTUCE, 2 SLICES TOMATO, SLICEDONIONS (SEE NOTE 4), AND SECOND SLICE BREAD.
    3. 3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TSERVE.
    4. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1000).
    5. NOTE: 2. IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER SAUSAGE, PICKLE AND PIMENTO LOAF Or possibly SALAMI.
    6. NOTE: 3. IN STEP 1, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
    7. NOTE:
    8. 4. IN STEP 2: 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 11 LB 6 Ounce FRESH TOMATOES A.P. WILL YIELD 11 LB 2 Ounce THINLY SLICED TOMATOES; 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB THINLY SLICED ONIONS.
    9. NOTE:
    10. 5. IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN CONSTAINERSFOR SELF SERVICE.
    11. NOTE:
    12. 6. OTHER TYPES OF BREAD MAY BE USED.
    13. SERVING SIZE: 1 SANDWICH

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