| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 12 | lb | BACON;SLICED FZ |
| 10 | lb | TOMATOES FRESH |
| 5 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 2 | lb | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NOS. L00200 OR L00202. 2. PLACE 2 SLICES BACON AND 2 SLICES TOMATO AND LETTUCE LEAF ON 1 SLICE OF TOAST; SPREAD SECOND SLICE OF TOAST WITH ABOUT 2 TSP SALAD DRESSING TOP WITH SECOND SLICE OF TOAST. 3. CUT EACH SANDWICH IN HALF, SERVE IMMEDIATELY. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, BACON MAY BE COOKED IN A MICROWAVE OVEN. COOK BACON ACCORDING TO EQUIPMENT MANUFACTURER'S DIRECTIONS. NOTE: 2. IN STEP 2, 10 LB 3 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB SLICED TOMATOES AND 5 LB 6 OZ FRESH LETTUCE A.P. WILL YIELD 5 LB TRIMMED LETTUCE. NOTE: 3. FOR BEST RESULTS, SANDWICHES SHOULD BE PREPARED IN 25 PORTION BATCHES. NOTE: 4. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. DO NOT TOAST RYE OR PUMPERNICKEL BREADS. NOTE: 5. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. Recipe Number: N00100 SERVING SIZE: 1 SANDWIC From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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