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Add a photoServings: 12
Ingredients
- 12 3/4 lb BOLOGNA,SAUSAGE FZ
- 11 1/8 lb TOMATOES FRESH
- 4 lb LETTUCE FRESH
- 2 lb ONIONS DRY
- 200 slc BREAD SNDWICH 22OZ #51
- 2 lb SALAD DRESSING #2 1/2
Directions
- 1. SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.
- 2. Add in 3 SLICES OF SELECTED MEAT. TOP WITH LETTUCE, 2 SLICES TOMATO, SLICEDONIONS (SEE NOTE 4), AND SECOND SLICE BREAD.
- 3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TSERVE.
- NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1000).
- NOTE: 2. IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER SAUSAGE, PICKLE AND PIMENTO LOAF Or possibly SALAMI.
- NOTE: 3. IN STEP 1, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
- NOTE:
- 4. IN STEP 2: 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE; 11 LB 6 Ounce FRESH TOMATOES A.P. WILL YIELD 11 LB 2 Ounce THINLY SLICED TOMATOES; 2 LB 4 Ounce DRY ONIONS A.P. WILL YIELD 2 LB THINLY SLICED ONIONS.
- NOTE:
- 5. IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN CONSTAINERSFOR SELF SERVICE.
- NOTE:
- 6. OTHER TYPES OF BREAD MAY BE USED.
- SERVING SIZE: 1 SANDWICH
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