MENU
 
 
 
 

  • New York Egg Salad Sandwich

    0 votes
    New York Egg Salad Sandwich
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 200 x Large eggs SHELL
    • 10 1/4 lb TOMATOES FRESH
    • 4 lb LETTUCE FRESH
    • 200 slc BREAD SNDWICH 22OZ #51
    • 5 lb RELISH PICKLE SWEET
    • 2 quart SALAD DRESSING #2 1/2
    • 1 lb MUSTARD PREP. 1 LB JAR

    Directions

    1. 1. COOK Large eggs ACCORDING TO RECIPE NO. F00400. Cold. SHELL; FINELY CHOP Large eggs.
    2. 2. COMBINE Large eggs PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY Chill Till READY TO USE.
    3. 3. SPREAD 1 SLICE BREAD WITH 2/3 C. (1-NO. 6 SCOOP) FILLING; PLACE 2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
    4. 4. CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TO SERVE.
    5. NOTE:
    6. 1. IN STEP 2, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
    7. NOTE:
    8. 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
    9. NOTE:
    10. 3. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01002
    11. SERVING SIZE: 1 SANDWICH

    Similar Recipes

    Leave a review or comment