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Add a photoServings: 12
Ingredients
- 60 lb CHICKEN,WHOLE FZ
- 4 lb CELERY FRESH
- 4 lb LETTUCE FRESH
- 200 slc BREAD SNDWICH 22OZ #51
- 3 1/3 Tbsp. PEPPER BLACK 1 LB CN
- 2 1/2 lb RELISH PICKLE SWEET
- 2 quart SALAD DRESSING #2 1/2
- 1 2/3 Tbsp. SALT TABLE 5LB
Directions
- 1. COMBINE CHICKEN, CELERY, PICKLE, SALT, AND PEPPER; MIX TOGETHER LIGHTLY.
- 2. Add in SALAD DRESSING TO CHICKEN Mix; MIX WELL. Chill Till READY TO USE.
- 3. SPREAD 1 SLICE BREAD WITH 2/3 C. ( 1-NO. 6 SCOOP). FILLING; TOP WITH LETTUCE LEAF AND SECOND SLICE OF BREAD.
- 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TO SERVE.
- NOTE: 1. IN STEP 1, 25 LB 6 Ounce (14-29 Ounce CN) CANNED, Liquid removed CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.
- NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (21/2 Quart) SALAD DRESSING.
- NOTE: 3. IN STEP 1, 5 LB 8 Ounce FRESH CELERY A.P. WILL YIELD 4 LB Minced CELERY.
- NOTE: 4. IN STEP 3, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
- NOTE:
- 5. IF 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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