| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 18 3/4 | lb | HAM SECTIONED CURED |
| 10 1/4 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
| 200 | BREAD SNDWICH 22OZ #51 | |
| 2 | lb | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
SLICE HAM INTO THIN SLICES. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH TOMATO, LETTUCE AND SECOND SLICE OF BREAD. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N0G001). NOTE: 2. IN STEP 1, 18 LB 12 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED. THAW HAM. NOTE: 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICE BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 5. OTHER TYPES OF BREAD MAY BE USED. Recipe Number: N01103 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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