New York Egg Salad Sandwich (Egg And Tomato)

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
EGG,HARD COOKED,CHOPPED 16-1/2 lbs 150 Eggs
PICKLES,CUCUMBER,SWEET,CHOPPED 2-1/8 lbs 1 qts 1-5/8 cup
MUSTARD,PREPARED 13-1/4 oz 1-1/2 cup
SALAD DRESSING,MAYONNAISE TYPE 3 lbs 1 qts 2 cup
TOMATOES,FRESH,SLICED 11-1/8 lbs 1 gal 3 qts 11-1/3 lbs
BREAD,WHITE 11 lbs 200 sl
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Cook eggs according to Recipe No. F 004 00. Cool. Shell; finely chop eggs.
2 Combine eggs, pickles, mustard, and salad dressing; mix together lightly.
3 Spread 1 slice bread with 1/2 cup egg salad; top each with 2 slices tomato, lettuce if desired, and second slice bread.
4 Cut each sandwich in half. CCP: Hold for service at 41 F. or lower.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
345 cal 34 g 14 g 17 g 323 mg 582 mg 110 mg

Portion

1 Sandwich

Yield

100