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Receta New York Egg Salad Sandwich
by Global Cookbook

New York Egg Salad Sandwich
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  Raciónes: 12

Ingredientes

  • 200 x Large eggs SHELL
  • 10 1/4 lb TOMATOES FRESH
  • 4 lb LETTUCE FRESH
  • 200 slc BREAD SNDWICH 22OZ #51
  • 5 lb RELISH PICKLE SWEET
  • 2 quart SALAD DRESSING #2 1/2
  • 1 lb MUSTARD PREP. 1 LB JAR

Direcciones

  1. COOK Large eggs ACCORDING TO RECIPE NO. F00400. Cold. SHELL; FINELY CHOP Large eggs.
  2. COMBINE Large eggs PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY Chill Till READY TO USE.
  3. SPREAD 1 SLICE BREAD WITH 2/3 C. (1-NO. 6 SCOOP) FILLING; PLACE 2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.
  4. CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TO SERVE.
  5. NOTE:
  6. IN STEP 2, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
  7. NOTE:
  8. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
  9. NOTE:
  10. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01002
  11. SERVING SIZE: 1 SANDWICH