38 ounces green peppers, sliced
38 ounces onions, sliced
38 ounces fresh mushrooms, sliced
14 ounces margarine
50 croissants (2 1/2-oz size), cut in half lengthwise
100 slices swiss cheese (2/3 oz slices, 4 lb 3 oz total)
22 ounces ripe olives, sliced, drained
2 pounds tomatoes, sliced
Servings: 50
1. Toss together green peppers, onions and mushrooms.
2. Melt margarine in steam-jacketed kettle. Add vegetables. Sauté until tender-crisp. Drain.
3. Assemble sandwiches in 12x20x2-inch pans:
. bottom of croissant
2. 2/3 oz Swiss cheese slice
3. 2 oz sautéed vegetables
4. 1/2 oz sliced olives
5. 2 tomato slices
6. 2/3 oz Swiss cheese slice
7. top of croissant
4. Heat at 350°F just long enough to melt cheese, 5-10 minutes. Do not hold over 15 minutes before serving.
Servings: 50
38 ounces onions, sliced
38 ounces fresh mushrooms, sliced
14 ounces margarine
50 croissants (2 1/2-oz size), cut in half lengthwise
100 slices swiss cheese (2/3 oz slices, 4 lb 3 oz total)
22 ounces ripe olives, sliced, drained
2 pounds tomatoes, sliced
Servings: 50
1. Toss together green peppers, onions and mushrooms.
2. Melt margarine in steam-jacketed kettle. Add vegetables. Sauté until tender-crisp. Drain.
3. Assemble sandwiches in 12x20x2-inch pans:
. bottom of croissant
2. 2/3 oz Swiss cheese slice
3. 2 oz sautéed vegetables
4. 1/2 oz sliced olives
5. 2 tomato slices
6. 2/3 oz Swiss cheese slice
7. top of croissant
4. Heat at 350°F just long enough to melt cheese, 5-10 minutes. Do not hold over 15 minutes before serving.
Servings: 50
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