Title: Cold cut sandwich with ch
 Categories: 
      Yield: 100 Servings
 
  8 3/8 lb BOLOGNA;SAUSAGE FZ
 5 3/16 lb CHEESE AMER/SLICE
 11 1/8 lb TOMATOES FRESH
      4 lb LETTUCE FRESH
      2 lb ONIONS DRY
    200 sl BREAD SNDWICH 22OZ #51
      1 qt SALAD DRESSING #2 1/2
 
  1.  SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.
  
  2.  ADD 2 SLICES OF SELECTED MEAT AND 1 SLICE CHEESE.  TOP WITH
  LETTUCE, 2 SLICES OF TOMATO, SLICED ONIONS, AND SECOND SLICE OF 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-1).
  
  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
  CONTAINERS FOR SELF SERVICE.
  
  NOTE:  6.  OTHER TYPES OF BREAD MAY BE USED.
  
  Recipe Number: N01701
  
  SERVING SIZE: 1 SANDWIC
  
  From the  (actually used today!).