4 pounds cooked ham
6 hard-cooked eggs
4 ounces onion, finely chopped
8 ounces pickle relish
2 cups mayonnaise or salad dressing (2 to 2 1/2)
100 slices bread
2 heads iceberg or leaf lettuce (2 to 3)
Servings: 50
1. Grind ham coarsely. Peel eggs and chop coarsely.
2. Combine all ingredients. Mix lightly. Refrigerate and remove small amounts of filling as necessary for production.
3. Assemble filling, bread, and lettuce Portion filling with No. 20 dipper.
6 hard-cooked eggs
4 ounces onion, finely chopped
8 ounces pickle relish
2 cups mayonnaise or salad dressing (2 to 2 1/2)
100 slices bread
2 heads iceberg or leaf lettuce (2 to 3)
Servings: 50
1. Grind ham coarsely. Peel eggs and chop coarsely.
2. Combine all ingredients. Mix lightly. Refrigerate and remove small amounts of filling as necessary for production.
3. Assemble filling, bread, and lettuce Portion filling with No. 20 dipper.
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