Recipe for Hot Tuna and Swiss Cheese Rolls 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
9 lb TUNA LIGHT MEAT 4 LB
12 oz CHEESE CHEDDER
2 lb BUTTER PRINT SURE
12 oz SOUR CREAM 12 OZ
1 lb CELERY FRESH
100 x BREAD FRENCH 12 OZ #59
1 tsp PEPPER BLACK 1 LB CN
Instructions:
Instructions: 1. DRAIN AND FLAKE TUNA. COMBINE WITH CHEESE, CELERY, ONIONS, SALAD DRESSING SOUR CREAM, AND PEPPER. REFRIGERATE UNTIL READY TO USE.

2. SPREAD 1 SIDE FRENCH ROLL WITH 1/4 CUP (1-NO. 16 SCOOP). FILLING.

WRAP EACH SANDWICH INDIVIDUALLY IN FOIL. BAKE IN 375 F. OVEN FOR ABOUT 10 TO
15 MINUTES. SERVE HOT.

NOTE: 1. IN STEP 1, 11-12 1/2 OR 11-13 OZ CN CANNED TUNA MAY BE USED.

NOTE: 2. IN STEP 1, 12 OZ (3 CUPS) CHEDDAR CHEESE MAY BE USED FOR SWISS CHEESE.

NOTE:

3. IN STEP 1, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 5 OZ DRY ONIONS A.P. WILL YIELD 4 OZ CHOPPED ONIONS.

NOTE:

4. IN STEP 1, 1/2 OZ (3 TBSP) DEHYDRATED CHOPPED ONIONS MAY BE USED. SEE RECIPE CARD A-11.

NOTE:

5. IN STEP 1, SOUR CREAM SAUCE MIX MAY BE USED FOR SOUR CREAM. MIX ACCORDING TO INSTRUCTIONS ON CONTAINER.

SERVING SIZE: 1 SANDWIC

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