Cold Cut Sandwich with Ch

INGREDIENTS

INSTRUCTIONS

1.  SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING.
2.  ADD 2 SLICES OF SELECTED MEAT AND 1 SLICE CHEESE.  TOP WITH LETTUCE, 2
SLICES OF TOMATO, SLICED ONIONS, AND SECOND SLICE OF 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-1).
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
CONTAINERS
FOR SELF SERVICE.
NOTE:  6.  OTHER TYPES OF BREAD MAY BE USED.
Recipe Number: N01701
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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