Title: Egg Salad Sandwich
Categories:
Yield: 100 Servings

200 EGGS SHELL
4 lb LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
5 lb RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
2 c MUSTARD PREP. 1 LB JAR

1. COOK EGGS ACCORDING TO RECIPE NO. F00400 COOL. SHELL; FINELY CHOP EGGS.

2. COMBINE EGGS, ONIONS, PICKLES, MUSTARD, AND SALAD DRESSING; MIX
TOGETHER
LIGHTLY. REFRIGERATE UNTIL READY TO USE.

3. SPREAD 1 SLICE BREAD WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITHH
LETTUCE AND SECOND SLICE OF BREAD.

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

NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.

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

NOTE: 3. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY
IN HALF.

NOTE: 4. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.

Recipe Number: N01000

SERVING SIZE: 1 SANDWIC

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