Recipe for Corned Beef and Cheese Sandwich 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 lb BEEF CORNED FZ
1/4 lb CHEESE AMER/SLICE
4 lb LETTUCE FRESH
12 lb BREAD SNDWICH 22OZ #51
Instructions:
Instructions: 1. SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER POUND.

2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 2 TO 3 SLICES CORNED BEEF AND 1 SLICE CHEESE ON BREAD; TOP WITH LETTTUCE AND SECOND SLICE OF BREAD.

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

NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. N-G-1.

2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE.

3. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD.

4. OTHER TYPES OF BREAD MAY BE USED.

SERVING SIZE: 1 SANDWICH

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