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Receta Chicken Salad Submarine

Name: Chicken Salad Submarine
Ingredients: 60 lb CHICKEN,WHOLE FZ; 4 lb CELERY FRESH; 4 lb LETTUCE FRESH; 100 x BUN HAMBGR 13OZ #102; 3 1/3 Tbsp. PEPPER BLACK 1 LB CN; 2 1/2 lb RELISH PICKLE SWEET; 2 quart SALAD DRESSING #2 1/2; 1 2/3 Tbsp. SALT TABLE 5LB

de Global Cookbook

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Ingredientes

60 lb CHICKEN,WHOLE FZ
4 lb CELERY FRESH
4 lb LETTUCE FRESH
100 x BUN HAMBGR 13OZ #102
3 1/3 Tbsp. PEPPER BLACK 1 LB CN
2 1/2 lb RELISH PICKLE SWEET
2 quart SALAD DRESSING #2 1/2
1 2/3 Tbsp. SALT TABLE 5LB

Direcciones

1. COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTLY.
2. Add in SALAD DRESSING TO CHICKEN Mix; MIX WELL. Chill Till READY TO USE.
3. SLICE ROLLS IN HALF LENGTHWISE.
4. SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 C. (1-NO. 6 SCOOP)
FILLING; TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.
5. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY Or possibly Chill Till READY TO SERVE.
NOTE: 1. IN STEP 1, 25 LB 6 Ounce (14-29 Ounce CN) CANNED, Liquid removed CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.
NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED. COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (21/2 Quart) SALAD DRESSING.
NOTE: 3. IN STEP 1, 5 LB 8 Ounce FRESH CELERY A.P. WILL YIELD 4 LB Minced CELERY.
NOTE: 4. IN STEP 3, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE: 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE:
6. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.
SERVING SIZE: 1 SANDWICH