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Add a photoServings: 12
Ingredients
- 200 x Large eggs SHELL
- 10 1/4 lb TOMATOES FRESH
- 4 lb LETTUCE FRESH
- 200 slc BREAD SNDWICH 22OZ #51
- 5 lb RELISH PICKLE SWEET
- 2 quart SALAD DRESSING #2 1/2
- 1 lb MUSTARD PREP. 1 LB JAR
Directions
- 1. COOK Large eggs ACCORDING TO RECIPE NO. F00400. Cold. SHELL; FINELY CHOP Large eggs.
- 2. COMBINE Large eggs PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY Chill Till READY TO USE.
- 3. SPREAD 1 SLICE BREAD WITH 2/3 C. (1-NO. 6 SCOOP) FILLING; PLACE 2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
- 4. CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TO SERVE.
- NOTE:
- 1. IN STEP 2, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- NOTE:
- 2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
- NOTE:
- 3. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01002
- SERVING SIZE: 1 SANDWICH
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