new york egg salad sandwi

COOK EGGS ACCORDING TO RECIPE NO. F00400. COOL. SHELL; FINELY CHOP EGGS.

COMBINE EGGS PICKLES, MUSTARD, AND SALAD DRESSING; MIX TOGETHER LIGHTLY REFRIGERATE UNTIL READY TO USE.

SPREAD 1 SLICE BREAD WITH ⅔ CUP (1-NO.

SCOOP) FILLING; PLACE 2 SLICES OF TOMATO ON TOP OF EGG FILLING; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

CUT EACH AND SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE.

NOTE: 1. IN STEP 2, 4 LB 5 OZ 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 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

Recipe Number: N01002 SERVING SIZE: 1 SANDWICH From the (actually used today!).

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