| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 12 3/4 |
lb |
BOLOGNA;SAUSAGE FZ |
| 11 1/8 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 2 |
lb |
ONIONS DRY |
| 200 |
sl |
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
1. SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.
2. ADD 3 SLICES OF SELECTED MEAT. TOP WITH LETTUCE, 2 SLICES TOMATO,
SLICED
ONIONS (SEE NOTE 4), AND SECOND SLICE BREAD.
3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL
READY T
SERVE.
NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1000).
NOTE: 2. IN STEP 1, SUGGESTED MEATS ARE SLICED BOLOGNA, LIVER SAUSAGE,
PICKLE AND PIMENTO LOAF OR SALAMI.
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: 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE; 11 LB 6 OZ FRESH TOMATOES A.P. WILL YIELD 11 LB 2 OZ THINLY SLICED
TOMATOES; 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB THINLY SLICED ONIONS.
NOTE: 5. IN STEP 2, SLICED TOMATOES AND ONIONS MAY BE PLACED IN
CONSTAINERS
FOR SELF SERVICE.
NOTE: 6. OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N01700
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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