Roast Beef Sandwich N.Sandwiches No.004
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|Yield: 100 Portions Each Portion: 1 Sandwich|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Beef, Top Rounds | 18LB | | 1. Slice beef into thin slices, |
| | | | 12 to 17 slices per pound. |
|--------------------|----------|----------|-----------------------------------|
|Mustard | 8OZ| 1.00 Cup | 2. Combine mustard and Salad |
|Dressings, Salad | 1LB 8OZ| 3.00 Cup | Dressing; blend well. |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced | 12LB | | 3. Spread 1 slice bread with Sal- |
|Lettuce | 4LB | | ad Dressing mixture. Place 2 |
| | | | to 3 slices beef on bread; |
| | | | top with lettuce and second |
| | | | slice of bread. |
| | | | 4. Cut each sandwich in half; |
| | | | serve immediately or |
| | | | refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 1, 26 lb 8 oz beef, oven roast, will yield about
18 lb cooked beef. See Recipe No. L-5 for cooking directions
2. In Step 1, 18 lb beef, cooked pot roast, may be substituted
for beef. 26 lb 8 oz beef, pot roast, will yield about
18 lb cooked beef. See Recipe L-9 for cooking directions.
3. In Step 1, 18 lb 12 oz beef, roast, oven-cooked may be
used.
4. In Step 3, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
VARIATION
1. ROAST PORK SANDWICH: In Step 1, omit cooked beef. Use 18 lb
cooked pork. 34 lb bladeless pork loin or 23 lb boned pork
loin will yield about 18 lb cooked pork. Follow Steps 2
thru 4.
2. ROAST TURKEY SANDWICH: In Step 1, omit cooked beef. Use 18
lb boneless, frozen, cooked turkey. Follow Steps 2 thru 4.
3. ROAST VEAL SANDWICH: In Step 1, omit cooked beef. Use 18 lb
cooked veal. 26 lb boneless veal roast will yield 18 lb
cooked veal. Follow Steps 2 thru 4.