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Add a photoServings: 100
Ingredients
- 8 lb SALMON 14 3/4 Ounce
- 3 lb CELERY FRESH
- 10 lb TOMATOES FRESH
- 3 c. LEMON FRESH
- 3 lb ONIONS DRY
- 200 slc BREAD SNDWICH 22OZ #51
- 1Â 1/2 quart RELISH PICKLE SWEET
- 3 quart SALAD DRESSING #2 1/2
Directions
- 1. DRAIN AND FLAKE TUNA.
- 2. COMBINE TUNA, ONIONS, CELERY, RELISH, LEMON JUICE, AND SALAD DRESSING.
- MIX TOGETHER LIGHTLY. Chill Till READY TO USE.
- 3. SPREAD 1 SLICE BREAD WITH 2/3 C. (1-NO. 16 SCOOP) FILLING; PLACE 2 SLICEOF TOMATO ON TOP OF TUNA FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
- 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TSERVE.
- NOTE: 1. IN STEP 1, 30-12 1/2 Ounce Or possibly 30-13 Ounce CN CANNED TUNA MAY BE USED.
- NOTE: 2. IN STEP 2, 6 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED. SEE
- NOTE: 3. IN STEP 2, 3 LB 5 Ounce DRY ONIONS A.P. WILL YIELD 3 LB Minced ONIONS; 4 LB 2 Ounce FRESH CELERY A.P. WILL YIELD 3 LB Minced CELERY; 4 LB 8 Ounce FRESH LEMONS A.P. (18 LEMONS) WILL YIELD 3 C. LEMONS JUICE.
- NOTE: 4. IN STEP 3, 4 LB 5 Ounce FRESH LETTUCE WILL YIELD 4 LB TRIMMED LETTUCE
- NOTE:
- 5. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
- NOTE:
- 6. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
- SERVING SIZE: 1 SANDWICH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 100 servings | |
| Calories 214 | |
| Calories from Fat 114 | 53% |
| Total Fat 12.76g | 16% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.05g | |
| Cholesterol 20mg | 7% |
| Sodium 445mg | 19% |
| Potassium 338mg | 10% |
| Total Carbs 17.97g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 11.39g | 8% |
| Protein 8.29g | 13% |
