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Monte Cristo Sandwich

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs 100 Servings

INGREDIENTS

5 1/2 c WATER
6 1/4 lb TURKEY BNLS RAW FZ
6 1/4 lb HAM SECTIONED CURED
6 1/4 lb CHEESE MOZZARELLA
48 EGGS SHELL
5 oz MILK; DRY NON-FAT L HEAT
200 sl BREAD SNDWICH 22OZ #51
2 lb SHORTENING; 3LB

INSTRUCTIONS

TEMPERATURE:  350 F. GRIDDLE
1.  PLACE 1 SLICE EACH HAM, TURKEY, AND CHEESE ON 1 SLICE BREAD; TOP WITH
SECOND SLICE BREAD.
2.  RECONSTITUTE MILK; ADD EGGS AND SALT.  BLEND WELL.
3.  DIP EACH SIDE OF SANDWICH INTO EGG AND MILK MIXTURE; DRAIN.
4.  GRILL EACH SANDWICH ON WELL GREASED GRIDDLE ABOUT 2 1/2 MINUTES ON
EACH SIDE OR UNTIL GOLDEN BROWN AND CHEESE IS MELTED.
5.  SERVE HOT.
NOTE:  1.  IN STEP 1, 6 LB 4 OZ HAM, BONELESS, COOKED, FROZEN MAY BE USED.
NOTE:  2.  IN STEP 1, 9 LB 6 OZ TURKEY, BONELESS, RAW, WILL YIELD ABOUT 6
LB
4 OZ COOKED TURKEY. COOK ACCORDING TO DIRECTIONS ON RECIPE NO. L-16201.
NOTE:  3.  IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR
SANDWICH SLICED BREAD.
NOTE:  4.  IN STEP 2, 1 LB 8 OZ (1 1/2 QT) CANNED DEHYDRATED EGG MIX
COMBINED
WITH 1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A08000.
NOTE:  5.  OTHE TYPES OF BREAD MAY BE USED.
Recipe Number: N02500
SERVING SIZE: 1 SANDWICH
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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