| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
|
100 |
Servings |
INGREDIENTS
| 200 |
sl |
BREAD CH 7 GRAIN #83 |
| 2 |
lb |
MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
16 lb -
1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES, 19 TO 25
SLICES PER POUND.
2. STEAM UNTIL THOROUGHLY HEATED, ABOUT 30 MINUTES.
3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; ADD 3 TO 4 SLICES PASTRAMI; TOP
WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE HOT.
NOTE: 1. IN STEP 2, PASTRAMI MAY BE STEAMED IN COLANDER OR PERFORATED
BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. DO NOT PLACE
PASTRAMI DIRECTLY IN WATER.
NOTE: 2. IN STEP 2, TO HEAT PASTRAMI IN STEAMER, PLACE IN STEAMER TRAY;
HEAT AT 5 LB PRESSURE 10 TO 15 MINUTES.
NOTE: 3. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF
LENGTHWISE; THEN INTO 100 PORTIONS.
NOTE: 4. IN STEP 3, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED.
Recipe Number: N02300
SERVING SIZE: 1 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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