Sliced Corned Beef Sandwich N.Sandwiches No.009
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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, Brisket, Bonel| 16LB | | 1. Slice corned beef into thin |
|ess, Corned (Gray) | | | slices 19 to 25 per pound. |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced | 12LB | | 2. Spread 1 slice bread with |
|Mustard | 2LB | 1.00 Qrt | mustard. Place 3 to 4 slices |
|Lettuce | 4LB | | corned beef on bread; top |
| | | | with lettuce and second slice |
| | | | of bread. |
| | | | 3. Cut each sandwich in half; |
| | | | serve immediately or |
| | | | refrigerate until ready to |
| | | | serve. |
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NOTE: 1. In Step 1, 24 lb corned beef will yield about 16 lb
cooked corned beef.
2. In Step 2, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.
VARIATION
1. CORNED BEEF AND CHEESE SANDWICH: In Step 1, use 10 lb
corned beef slices and 6 lb 4 oz (100 slices) cheese. In
Step 2, use 2 to 3 slices corned beef and 1 slice cheese
for each sandwich. Follow Step 3.