| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 100 | Servings | |
INGREDIENTS
| 18 3/4 | lb | CHICKEN FILLET; CHKD, BRD |
| 2 5/8 | lb | CHEESE AMER/SLICE |
| 5 9/16 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
| 100 | BUN HAMBGR 13OZ #102 | |
| 7/16 | c | SALAD DRESSING #2 1/2 |
INSTRUCTIONS
YIELD: 100 PORTIONS (PANS) TEMPERATURE: 425 F. 1. PLACE FILLETS ON PANS. 2. BAKE 23 TO 28 MINUTES OR UNTIL THOROUGHLY HEATED. 3. USE 2 LB 10 OZ (50 SLICES) AMERICAN CHEESE, SLICED. CUT SLICES IN HALF. PLACE 1/2 SLICE CHEESE ON TOP OF EACHJ FILLET. RETURN TO OVEN; HEAT 1 MINUTE OR UNTIL CHEES BEGINS TO MELT. 4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET. COVER WITH TOP HALF OF BUN. SERVE HOT. NOTE:1.IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 2.IN STEP 4, 5 LB 11 OZ TOMATOES A.P. WILL YIELD 5 LB 9 OZ SLICED TOMATOES. 3.IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14 MINUTES OR UNTIL THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT. Recipe Number: N04502 SERVING SIZE: 2 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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