Roast pork sandwich

100 Servings

Ingredients

Quantity Ingredient
24 pounds PORK ROAST LOIN FZ
4 pounds LETTUCE FRESH
200 slices BREAD SNDWICH 22OZ #51
3¼ cup SALAD DRESSING #2 1/2
1 cup MUSTARD PREP. 1 LB JAR

Directions

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 <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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