Cold Cut Sandwich
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Cold Cut Sandwich
  Sandwiches  
Last updated 6/12/2012 1:17:19 AM. Recipe ID 47652. Report a problem with this recipe.
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      Title: Cold cut sandwich
 Categories: 
      Yield: 100 Servings
 
 12 3/4 lb BOLOGNA;SAUSAGE FZ
 11 1/8 lb TOMATOES FRESH
      4 lb LETTUCE FRESH
      2 lb ONIONS DRY
    200 sl BREAD SNDWICH 22OZ #51
      2 lb SALAD DRESSING #2 1/2
 
  1.  SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.
  
  2.  ADD 3 SLICES OF SELECTED MEAT. TOP WITH LETTUCE, 2 SLICES TOMATO,
  SLICED ONIONS (SEE NOTE 4), AND SECOND SLICE BREAD.
  
  3.  CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
  READY T SERVE.
  
  NOTE:  1.  SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO.
  N-G-1000).
  
  NOTE:  2.  IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER
  SAUSAGE, PICKLE AND PIMENTO LOAF OR SALAMI.
  
  NOTE:  3.  IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED
  FOR SANDWICH SLICED BREAD.
  
  NOTE:  4.  IN STEP 2:  4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB
  TRIMMED LETTUCE; 11 LB 6 OZ FRESH TOMATOES A.P. WILL YIELD 11 LB 2 OZ
  THINLY SLICED TOMATOES; 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB
  THINLY SLICED ONIONS.
  
  NOTE:  5.  IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN
  CONSTAINERS FOR SELF SERVICE.
  
  NOTE:  6.  OTHER TYPES OF BREAD MAY BE USED. Recipe Number: N01700
  
  SERVING SIZE: 1 SANDWICH
  
  From the  (actually used today!).




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Recipe ID 47652 (Apr 03, 2005)

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