Recipe - Roast Turkey Sandwich

27 One fourth pound TURKEY BNLS RAW FZ
4 pound LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
3 One fourth cup SALAD DRESSING #2 1/2
1 cup MUSTARD PREP. 1 LB JAR

1. COOK TURKEY ACCORDING TO RECIPE L162. COOL. SLICE TURKEY INTO THIN
SLICES 1622 SLICES PER POUND.

2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.

3. SPREAD 1 SLICE BREAD WITH 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ
(3 TO 4 SLICES) TURKEY ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF
BREAD.

4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATED UNTIL
READY
TO SERVE.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

2. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.

Recipe Number: N00402

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.