| Procedures: 1. PARTIALLY THAW PASTRAMI; SLICE ACROSS GRAIN INTO THIN SLICES, 19 TO 25 SLICES PER POUND.
2. STEAM UNTIL THOROUGHLY HEATED, ABOUT 30 MINUTES.
3. SPREAD 1 SLICE OF BREAD WITH MUSTARD; ADD 3 TO 4 SLICES PASTRAMI; TOP WITH SECOND SLICE OF BREAD. CUT IN HALF; SERVE HOT.
NOTE: 1. IN STEP 2, PASTRAMI MAY BE STEAMED IN COLANDER OR PERFORATED BASKET PLACED OVER BOILING WATER IN STEAM-JACKETED KETTLE. DO NOT PLACE PASTRAMI DIRECTLY IN WATER.
NOTE: 2. IN STEP 2, TO HEAT PASTRAMI IN STEAMER, PLACE IN STEAMER TRAY; HEAT AT 5 LB PRESSURE 10 TO 15 MINUTES.
NOTE: 3. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD IN HALF LENGTHWISE; THEN INTO 100 PORTIONS.
NOTE:
4. IN STEP 3, 100 FRENCH ROLLS (4 OZ EACH) MAY BE USED.
SERVING SIZE: 1 SANDWIC
Note: |
