Roast turkey sandwich

100 Servings

Ingredients

Quantity Ingredient
27¼ pounds TURKEY BNLS RAW 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. COOK TURKEY ACCORDING TO RECIPE L-162. COOL. SLICE TURKEY INTO THIN SLICES 16-22 SLICES PER POUND.

2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.

3. SPREAD 1 SLICE BREAD WITH 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ (3 TO 4 SLICES) TURKEY ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATED UNTIL READY

TO SERVE.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

2. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Recipe Number: N00402

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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