| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
CHICKEN FILLET; CHKD, BRD |
| 2 5/8 |
lb |
CHEESE AMER/SLICE |
| 5 9/16 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 7/16 |
c |
SALAD DRESSING #2 1/2 |
INSTRUCTIONS
YIELD: 100 PORTIONS (PANS) TEMPERATURE: 425 F.
1. PLACE FILLETS ON PANS.
2. BAKE 23 TO 28 MINUTES OR UNTIL THOROUGHLY HEATED.
3. USE 2 LB 10 OZ (50 SLICES) AMERICAN CHEESE, SLICED. CUT SLICES IN HALF.
PLACE 1/2 SLICE CHEESE ON TOP OF EACHJ FILLET. RETURN TO OVEN; HEAT 1
MINUTE
OR UNTIL CHEES BEGINS TO MELT.
4. PLACE LETTUCE LEAF AND 1 TOMATO SLICE OVER FILLET. COVER WITH TOP HALF
OF
BUN. SERVE HOT.
NOTE:1.IN STEP 4, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED
LETTUCE.
2.IN STEP 4, 5 LB 11 OZ TOMATOES A.P. WILL YIELD 5 LB 9 OZ SLICED
TOMATOES.
3.IN STEP 2, IF CONVECTION OVEN IS USED, BAKE AT 375 F. 12 TO 14 MINUTES
OR UNTIL THOROUGHLY HEATED ON HIGH FAN, CLOSED VENT.
Recipe Number: N04502
SERVING SIZE: 2 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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