Hot Pastrami Sandwich N.Sandwiches No.023
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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 |
|--------------------|----------|----------|-----------------------------------|
|Pastrami, Cooked | 16LB | | 1. Partially thaw pastrami; slice |
| | | | across grain into thin slices, |
| | | | 19 to 25 slices per pound. |
| | | | 2. Steam until thoroughly heated, |
| | | | about 30 minuutes. |
|--------------------|----------|----------|-----------------------------------|
|Bread, Rye, Sliced | 12LB | | 3. Spread 1 slice of bread with |
|Mustard | 2LB | 1.00 Qrt | mustard; add 3 to 4 slices |
| | | | pastrami; top with second |
| | | | slice of bread. Cut in half; |
| | | | serve hot. |
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NOTE: 1. In Step 2, pastrami may be steamed in colander or perforated
basket placed over boiling water in steam-jacketed kettle.
DO NOT place pastrami directly in water.
2. In Step 2, to heat pastrami in steamer, place in steamer
tray; heat at 15 lb pressure 10 to 15 minutes.
3. In Step 3, 25 lb French bread may be used. Cut bread in half
lengthwise; then into 100 portions.
4. In Step 3, 100 French rolls (4 oz each) may be used.