Recipe#961

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

INGREDIENTS

18 lb 12 oz corned beef, cooked
200 slices (12 lb) bread, rye

INSTRUCTIONS

Cut corned beef in thin slices, 16 to 24 slices per pound. Place 3 to 4 slices on 1 slice of bread; top with second slice of bread. Serve immediately.

NOTE: 1. 32 lb 8 oz beef, corned, frozen will yield about 18 lb 12 oz cooked corned beef. See "Simmered Corned Beef" recipe for cooking directions.
2. 12 lb white, or pumpernickel bread or sandwich rolls may be used in place of rye bread.