Turkey croissant w/chutne

100 Servings

Ingredients

Quantity Ingredient
27 pounds TURKEY BNLS RAW FZ
4 pounds LETTUCE FRESH
1½ cup SALAD DRESSING #2 1/2

Directions

1. COOK TURKEY ACCORDING TO RECIPE L-162. COOL. SLICE TURKEY INTO THIN SLICES, 16-22 SLICES PER POUND. 2. COMBINE CHUTNEY AND SALAD DRESSING; BLEND WELL.

3. SLICE CROISSANTS IN HALF. OVERLAP ON 3 SHEET PANS (18 BY 26"). BAKE UNTIL CRISP AT 325F. 3-5 MINUTES OR IN 300F. CONVECTION OVEN ABOUT 3 MINUTES

ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN.

4 SPREAD ½ CROISSANT WITH 2 TSP CHUTNEY SAUCE MIXTURE. PLACE 3 OZ (3 TO 4 SLICES) TURKEY ON EACH CROISSANT; TOP WITH LETTUCE AND SECOND TOP OF

CROISSANT.

4. SERVE IMMEDIATELY.

:

**ALL NOTES ARE PER 100 PORTIONS.

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

Recipe Number: N00403

SERVING SIZE: 1 SANDWIC

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

Downloaded from Glen's MM Recipe Archive, .

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