Servings: 100 Portions
Portions: 1 Sandwich Each
18 lb veal, boneless, cooked, chilled
1 cup (8 oz) mustard, prepared (optional)
3 cups (1 lb 8 oz) Salad Dressing
200 slices (12 lb) bread
1 quart (2 lb) butter or margarine, softened
4 lb. lettuce, fresh, trimmed (optional)
Cut veal in thin slices, 12 to 17 slices per pound. Combine mustard and Salad Dressing; blend thoroughly. Spread buttered bread with Salad Dressing mixture. Place 2 to 3 slices veal on 1 slice of bread; top with lettuce and second slice of bread.
NOTE:
Other variations in sandwich spread may be used.
26 lb boneless veal roast will yield 18 lb cooked veal.