Corned Beef And Cheese Sa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | BEEF CORNED FZ |
| 6 1/4 | lb | CHEESE AMER/SLICE |
| 4 | lb | LETTUCE FRESH |
| 12 | lb | BREAD SNDWICH 22OZ #51 |
| 2 | lb | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
SLICE CORNED BEEF INTO THIN SLICES 19 TO 25 PER POUND. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 2 TO 3 SLICES CORNED BEEF AND 1 SLICE CHEESE ON BREAD; TOP WITH LETTTUCE AND SECOND SLICE OF BREAD. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. : NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION, RECIPE NO. N-G-1. 2. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. 3. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. 4. OTHER TYPES OF BREAD MAY BE USED. Recipe Number: N00901 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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Nutrition (calculated from recipe ingredients)
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Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.8mg
Potassium: 25.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g