Recipe#900

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

INGREDIENTS

4 1/2 qt. (9 lb or 2 1/4-4 lb cn) tuna, canned
3 cups (12 oz) cheese, Swiss, finely diced
3 cups (1 lb) celery, fresh, chopped
3/4 cup (4 oz) onions, dry, chopped
1 1/2 cups (12 oz) Salad Dressing
1 1/2 cups (12 oz) cream, sour
1 tsp. pepper, black
200 slices, (12 lb) bread, rye
1 qt. (2 lb) butter or margarine, melted

INSTRUCTIONS

Drain and flake tuna. Combine with cheese, celery, onions, Salad Dressing, sour cream, and pepper. Refrigerate until ready to use. Spread 1 slice bread with 1/4 cup (1-No. 16 scoop) filling. Top with second slice bread. Brush top and bottom of sandwiches with butter or margarine. Grill each sandwich until lightly browned on each side. Cut each sandwich in half. Serve hot.

NOTE: 1. ll-12 1/2 oz or 11-13 oz cn canned tuna may be used.
2. 12 oz (3 cups) Cheddar cheese may be used for Swiss cheese.
3. 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery and 5 oz dry onions A.P. will yield 4 oz chopped onions.