| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 24 | lb | PORK ROAST LOIN FZ |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 3 1/4 | c | SALAD DRESSING #2 1/2 |
| 1 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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