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Add a photoServings: 12
Ingredients
- 200 slc BREAD CH 7 GRAIN #83
- 2 lb MUSTARD PREP. 1 LB JAR
Directions
- 1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES, 19 TO 25 SLICES PER Lb..
- 2. STEAM Till THOROUGHLY HEATED, ABOUT 30 Min.
- 3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; Add in 3 TO 4 SLICES PASTRAMI; TOP WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE Warm.
- NOTE: 1. IN STEP 2, PASTRAMI MAY BE STEAMED IN COLANDER Or possibly PERFORATED BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. Don't PLACE PASTRAMI DIRECTLY IN WATER.
- NOTE: 2. IN STEP 2, TO HEAT PASTRAMI IN STEAMER, PLACE IN STEAMER TRAY; HEAT AT 5 LB PRESSURE 10 TO 15 Min.
- NOTE: 3. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF LENGTHWISE; THEN INTO 100 PORTIONS.
- NOTE:
- 4. IN STEP 3, 100 FRENCH ROLLS (4 Ounce EACH) MAY BE USED.
- SERVING SIZE: 1 SANDWIC
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