| 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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