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Receta New York Egg Salad Sandwich

Name: New York Egg Salad Sandwich
Ingredients: 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

de Global Cookbook

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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.
NOTE:
1. IN STEP 2, 4 LB 5 Ounce FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.
NOTE:
2. IF A THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.
NOTE:
3. IN STEP 3, 13 LB 8 Ounce ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N01002
SERVING SIZE: 1 SANDWICH