Recipe#906

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

INGREDIENTS

16 lb. beef, corned, cooked
200 slices (12 lb) bread
1 qt. (2 lb) butter or margarine, softened
1 qt. (2 lb) mustard, prepared (optional)
4 lb lettuce, fresh, trimmed (optional)
100 slices (6 lb 4 oz) cheese, sliced

INSTRUCTIONS

Cut corned beef in thin slices, 19 to 25 slices per pound. Spread buttered bread with mustard. Place 3 to 4 slices of corned beef and 1 slice cheese on top of sliced corned beef on 1 slice of bread; top with lettuce and second slice of buttered bread.

NOTE: 1. Other variations in sandwich spread may be used.
2. 24 lb corned beef will yield about 16 lb cooked corned beef.