Title: Turkey Salad Sandwich
Categories:
Yield: 100 Servings

24 lb TURKEY BNLS RAW FZ
4 lb CELERY FRESH
4 lb LETTUCE FRESH
200 sl BREAD SNDWICH 22OZ #51
3 1/3 tb PEPPER BLACK 1 LB CN
2 1/2 lb RELISH PICKLE SWEET
2 qt SALAD DRESSING #2 1/2
1 2/3 tb SALT TABLE 5LB

1. COMBINE TURKEY, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTY.

2. ADD SALAD DRESSING TO TURKEY MIXTURE; MIX WELL REFRIGERATE UNTIL READY
TO USE.

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

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

NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED
CELERY.

NOTE: 2. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB
TRIMMED LETTUCE.

NOTE: 3. IF 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: N00801

SERVING SIZE: 1 SANDWICH

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