Bacon & Cheddar Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 8 | lb | CHEESE CHEDDER |
| 14 | oz | PIMENTOS 7 OZ |
| 200 | BREAD SNDWICH 22OZ #51 | |
| 1 | lb | RELISH PICKLE SWEET |
| 1 | qt | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
2 lb PREPARE BACON ACCORDING TO DIRECTION ON RECIPE CARD NO. L00200 OR L00300. COMBINE BACON AND CHEESE; ADD CHOPPED, CANNED PIMIENTO, SWEET PICKLE RELISH, AND SALAD DRESSING. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF DRESSING. CUT EACH SAND WITH IN HALF; REFRIGERATE UNTIL READY TO SERVE. Recipe Number: N00701 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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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 36.8mg
Potassium: 1.1mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: 1.3g
Protein: <1g