Title: Corned Beef and Cheese Sa
Categories:
Yield: 100 Servings

12 1/2 lb BEEF CORNED FZ
6 1/4 lb CHEESE AMER/SLICE
4 lb LETTUCE FRESH
12 lb BREAD SNDWICH 22OZ #51
2 lb MUSTARD PREP. 1 LB JAR

1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER POUND.

2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 2 TO 3 SLICES CORNED BEEF
AND 1
SLICE CHEESE ON BREAD; TOP WITH LETTTUCE AND SECOND SLICE OF BREAD.

3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY
TO SERVE.
:

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. N-G-1.

2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

3. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.

4. OTHER TYPES OF BREAD MAY BE USED.

Recipe Number: N00901

SERVING SIZE: 1 SANDWICH

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.