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Add a photoServings: 12
Ingredients
- 6 1/4 quart WATER
- 18 3/4 lb BEEF,OVEN ROAST FZ
- 200 slc BREAD SNDWICH 22OZ #51
- 1 1/4 lb FLOUR GEN PURPOSE 10LB
- 1 c. SOUP GRAVY BASE BEEF
- 1 1/4 lb SHORTENING, 3LB ounce PEPPER BLACK 1 LB CN
Directions
- 1. SLICE BEEF INTO THIN SLICES, 16 TO 24 PER Lb..
- 2. PLACE 3 TO 4 SLICES BEEF ON 1 SLICE OF BREAD; TOP WITH SECOND SLICE OF BREAD.
- 3. PREPARE 2 RECIPES BROWN GRAVY (RECIPE NO. O01600). POUR ABOUT 1/2 C. (4 Ounce Or possibly 1-NO. B LADLE) Warm GRAVY OVER EACH SANDWICH. SERVE IMMEDIATELY.
- **ALL NOTES ARE PER 100 PORTIONS.
- NOTE:
- 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 Ounce COOKED BEEF. SEE RECIPE NO.L-5 FOR COOKING DIRECTIONS.
- 2. IN STEP 2, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
- 3. IN STEP 3, SANDWICH MAY BE SERVED AS OPEN FACED SANDWICH.
- SERVING SIZE: 1 SANDWICH
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