Title: Turkey Croissant W/chutne
Categories:
Yield: 100 Servings

27 lb TURKEY BNLS RAW FZ
4 lb LETTUCE FRESH
1 1/2 c SALAD DRESSING #2 1/2

1. COOK TURKEY ACCORDING TO RECIPE L-162. COOL. SLICE TURKEY INTO THIN
SLICES, 16-22 SLICES PER POUND.

2. COMBINE CHUTNEY AND SALAD DRESSING; BLEND WELL.

3. SLICE CROISSANTS IN HALF. OVERLAP ON 3 SHEET PANS (18 BY 26"). BAKE
UNTIL CRISP AT 325F. 3-5 MINUTES OR IN 300F. CONVECTION OVEN ABOUT 3
MINUTES
ON HIGH FAN, OPEN VENT. REMOVE FROM OVEN.
4 SPREAD 1/2 CROISSANT WITH 2 TSP CHUTNEY SAUCE MIXTURE. PLACE 3 OZ
(3 TO 4 SLICES) TURKEY ON EACH CROISSANT; TOP WITH LETTUCE AND SECOND TOP
OF
CROISSANT.

4. SERVE IMMEDIATELY.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.

Recipe Number: N00403

SERVING SIZE: 1 SANDWIC

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