Chef

Administrator
Staff member
9 pounds Potato Salad
or
9 pounds Macaroni Salad
or
9 pounds Basic Pasta Salad
3 pounds pastrami, corned beef, or other cold cuts
24 ounces lettuce leaves
3 pounds swiss cheese, sliced
104 ounces tomatoes (EP), sliced
24 ounces dill pickle spears, drained
6 ounces black olives
100 slices rye bread
Servings: 50
1. Prepare salad.

2. Wafer slice meat.

3. Place lettuce leaf on dinner plate. Place one 1-oz cheese slice on lettuce. Portion 1 oz pastrami on cheese. Place No. 16 dipper pasta, potato, or macaroni salad on plate.

4. Arrange on plate:
tomato slices
1 dill pickle spear
1 black olive

5. Place bread alongside meat on plates.

VARIATION:

Ham rolls or slices, sliced turkey, deviled or hard-cooked egg, green pepper ring, green onion, cucumber slices, onion slices, cherry tomato, or marinated mushrooms may be used.
 
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