52 ounces tuna, drained
12 ounces pickle relish, drained
1 pound celery, finely chopped
24 ounces salad dressing
100 slices pullman wheat bread
50 ounces swiss cheese, 1/2 oz slices
1 pound margarine, melted
Servings: 50
1. Mix drained tuna and drained pickle with celery and salad dressing. Refrigerate filling, removing small amounts as needed for production.
2. Assemble and cook sandwiches:
. Preheat griddle to 350°F.
2. Assemble sandwiches on greased griddle as follows:
1 slice wheat bread
1 slice Swiss cheese
1 No. 24 (2 oz) dipper tuna mixture
1 slice Swiss cheese
1 slice wheat bread
3. When bread has browned (approximately 10 minutes), pour small amount of melted margarine on empty portion of grill.
4. Flip the sandwiches onto empty portion of grill. Cook until browned.
5. Place cooked sandwiches in 12x20x2-inch pans. Serve within 15 minutes.
6. Serve cut in half diagonally and garnish with tomato wedge on parsley sprig.
12 ounces pickle relish, drained
1 pound celery, finely chopped
24 ounces salad dressing
100 slices pullman wheat bread
50 ounces swiss cheese, 1/2 oz slices
1 pound margarine, melted
Servings: 50
1. Mix drained tuna and drained pickle with celery and salad dressing. Refrigerate filling, removing small amounts as needed for production.
2. Assemble and cook sandwiches:
. Preheat griddle to 350°F.
2. Assemble sandwiches on greased griddle as follows:
1 slice wheat bread
1 slice Swiss cheese
1 No. 24 (2 oz) dipper tuna mixture
1 slice Swiss cheese
1 slice wheat bread
3. When bread has browned (approximately 10 minutes), pour small amount of melted margarine on empty portion of grill.
4. Flip the sandwiches onto empty portion of grill. Cook until browned.
5. Place cooked sandwiches in 12x20x2-inch pans. Serve within 15 minutes.
6. Serve cut in half diagonally and garnish with tomato wedge on parsley sprig.
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