INGREDIENTS

INSTRUCTIONS

CUT BREAD LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP
HALF. CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
PLACE THREE MEATBALLS ON BOTTOM HALF OF BREAD. POUR 1/2 CUP (4 OZ) OR
1-NO. B LADLE SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF BREAD.
SERVE HOT.  NOTE:  1.  IN STEP 1, 100 FRENCH ROLLS (4 OZ EACH) MAY BE
USED FOR  FRENCH BREAD, CUT IN HALF LENGTHWISE WITH BOTTOM HALF THICKER
THAN  TOP.  NOTE:  2.  IN STEP 2, BREAD MAY BE HEATED FOR 10 MINUTES IN
325 F.  OVEN.  Recipe Number: N02202  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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