Tuna and tomato sandwich

100 Servings

Ingredients

Quantity Ingredient
8 pounds SALMON 14 3/4 OZ
3 pounds CELERY FRESH
10 pounds TOMATOES FRESH
3 cups LEMON FRESH
3 pounds ONIONS DRY
200 slices BREAD SNDWICH 22OZ #51
1½ quart RELISH PICKLE SWEET
3 quarts SALAD DRESSING #2 1/2

Directions

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 ⅔ 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, 30-12½ 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 Glen's MM Recipe Archive, .

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