(yield: 25)
filling:
2 lbs. meat, cooked, finely chopped
1/2 c. celery, chopped fine
3/4 to 1 c. olives or pickles, chopped
1/2 c. mayonnaise
1/2 c. cooked salad dressing
2 t. vinegar
1/2 tsp. salt
50 slices bread
2 heads lettuce
procedure:
1. combine filling ingredients.
2. assemble bread, filling and lettuce, use number 20 dipper (slightly over 3 t.)
Source: KJFSC