Recipe#896

Servings: YIELD: 100 Portions
Portions: 1 Sandwich Each
Pan Size:
Temperature:

INGREDIENTS

18 lb beef, boneless, oven roast, cooked, chilled
1 cup (8 oz) mustard, prepared (optional)
3 cups (1 lb 8 oz) Salad Dressing
200 slices (12 lb) bread
1 qt. (2 lb) butter or margarine, softened
4 lb. lettuce, fresh, trimmed (optional)

INSTRUCTIONS

Cut beef in thin slices, 12 to 17 slices per pound. Combine mustard and Salad Dressing; blend thoroughly. Spread buttered bread with Salad Dressing mixture. Place 2 to 3 slices beef on 1 slice of bread; top with lettuce and second slice of bread.

NOTE: 1. Other variations in sandwich spread may be used.
2. 26 lb 8 oz beef, boneless, oven roast will yield about 18 lb cooked beef. See "Roast Beef" recipe for cooking directions.
3. 18 lb beef, boneless, pot roast, cooked may be substituted for beef.
4. 26 lb 8 oz beef, boneless, pot roast will yield about 18 lb cooked beef. See "Beef Pot Roast" recipe for cooking directions.