Instructions: 1. SLICE BEEF INTO THIN SLICES, 16 TO 22 SLICES PER POUND.

2. COMBINE MUSTARD AND SALAD DRESSING; BLEND WELL.

3. SPREAD 1 SLICE BREAD WITH 2 TSP SALAD DRESSING MIXTURE. PLACE 3 OZ (3 TO 4 SLICES) BEEF ON BREAD; TOP WITH LETTUCE AND SECOND SLICE OF BREAD.

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

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 28 LB BEEF, OVEN ROAST, WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF. SEE RECIPE NO. L00500.

NOTE: 2. IN STEP 1, 18 LB BEEF, POT ROAST, COOKED, MAY BE USED FOR BEEF. 27 LB 10 OZ BEEF, POT ROAST, WILL YIELD ABOUT 18 LB 12 OZ COOKED BEEF, SEE RECIPE NO. L01000.

NOTE: 3. IN STEP 1, 18 LB 12 OZ BEEF, ROAST, PRECOOKED MAY BE USED.

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

NOTE:

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

SERVING SIZE: 1 SANDWICH

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