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New York Egg Salad Sandwich (Egg and Tomato)
Source: U.S. Department of Defence | |
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 SANDWICHES No.N 010 01
NEW YORK EGG SALAD SANDWICH (EGG AND TOMATO)
Yield 100
Portion 1 Sandwich
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
345 cal
34 g
14 g
17 g
323 mg
582 mg
110 mg
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
11 lbs
200 sl
BREAD,WHITE
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.
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| Yield: 100 | Portion: 1 Sandwich |
| Calories: | 345 cal |
| Carbohydrates: | 34 g |
| Protein: | 14 g |
| Fat: | 17 g |
| Cholesterol: | 323 mg |
| Sodium: | 582 mg |
| Calcium: | 110 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence