5 pounds cooked chicken
2 teaspoons salt
1/2 teaspoon white pepper
8 ounces celery, finely chopped
1/4 cup lemon juice or cider vinegar
2 cups mayonnaise or salad dressing (2 to 2 1/2 cups)
100 slices bread
2 heads iceberg or leaf lettuce (2 to 3 heads)
Yield: 50 sandwiches
1. Chop chicken coarsely.
2. Add remaining ingredients. Mix to blend. Refrigerate and remove small amounts of filling as necessary for production.
3. Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.
2 teaspoons salt
1/2 teaspoon white pepper
8 ounces celery, finely chopped
1/4 cup lemon juice or cider vinegar
2 cups mayonnaise or salad dressing (2 to 2 1/2 cups)
100 slices bread
2 heads iceberg or leaf lettuce (2 to 3 heads)
Yield: 50 sandwiches
1. Chop chicken coarsely.
2. Add remaining ingredients. Mix to blend. Refrigerate and remove small amounts of filling as necessary for production.
3. Assemble filling, bread, and lettuce (p. 532). Portion filling with No. 20 dipper.
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