Instructions: 1. COMBINE CHICKEN, CELERY, PICKLES, SALT, AND PEPPER; MIX TOGETHER LIGHTLY.

2. ADD SALAD DRESSING TO CHICKEN MIXTURE; MIX WELL. REFRIGERATE UNTIL READY
TO USE.

3. SLICE ROLLS IN HALF LENGTHWISE.

4. SPREAD BOTTOM HALF OF EACH ROLL WITH 2/3 CUP (1-NO. 6 SCOOP) FILLING; TOP WITH LETTUCE LEAF AND TOP HALF OF ROLL.

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

NOTE: 1. IN STEP 1, 25 LB 6 OZ (14-29 OZ CN) CANNED, DRAINED CHICKEN WILL YIELD ABOUT 24 LB COOKED BONELESS CHICKEN.

NOTE: 2. IN STEP 1, 60 LB CHICKEN, BROILER-FRYER, WHOLE MAY BE USED.

COOK ACCORDING TO STEPS 1 THROUGH 3, RECIPE NO. L01510. IN STEP 2, USE 5 LB (2 1/2 QT) SALAD DRESSING.

NOTE: 3. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED CELERY.

NOTE: 4. IN STEP 3, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

NOTE: 5. IF THINNER SANDWICH IS DESIRED, REDUCE RECIPE FILLING QUANTITY IN HALF.

NOTE:

6. IN STEP 3, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

SERVING SIZE: 1 SANDWICH

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.