Cold Cut Sandwich With Ch

INGREDIENTS

INSTRUCTIONS

SPREAD 1 SLICE OF BREAD WITH SALAD DRESSING. ADD 2 SLICES OF SELECTED
MEAT AND 1 SLICE CHEESE.  TOP WITH LETTUCE, 2 SLICES OF TOMATO,  SLICED
ONIONS, AND SECOND SLICE OF BREAD. 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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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 74.3mg
Potassium: 133.7mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 1.9g
Protein: <1g