Name: Cold Cut Sandwich
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

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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