Recipe - Hot Pastrami Sandwich

16 pound
200 sl BREAD CH 7 GRAIN #83
2 pound MUSTARD PREP. 1 LB JAR

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 STEAMJACKETED 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.