Cold Cut Sandwich With Ch
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 8 3/8 | lb | BOLOGNA, SAUSAGE FZ |
| 5 3/16 | lb | CHEESE AMER/SLICE |
| 11 1/8 | lb | TOMATOES FRESH |
| 4 | lb | LETTUCE FRESH |
| 2 | lb | ONIONS DRY |
| 200 | BREAD SNDWICH 22OZ #51 | |
| 1 | qt | SALAD DRESSING #2 1/2 |
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