| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 100 | Servings | ||
INGREDIENTS
| 20 | lb | HAM SECTIONED CURED |
| 10 1/4 | lb | TOMATOES FRESH |
| 3 | lb | LETTUCE FRESH |
| 100 | BUN HAMBGR 13OZ #102 | |
| 1 1/2 | qt | RELISH PICKLE SWEET |
| 3 | qt | SALAD DRESSING #2 1/2 |
| 1/2 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COMBINE HAM AND DRAINED SWEET PICKLE RELISH; MIX TOGETHER LIGHTLY. 2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL READY TO USE. 3. CUT FRENCH ROLLS (4 OZ EACH) IN HALF LENGTHWISE; SHRED LETTUCE AND THINLY SLICE FRESH TOMATOES; PLACE 1 1/2 CUP (1-NO. 8 SCOOP) FILLING, 2 SLICES OF TOMATO AND SHREDDED LETTUCE ON ROLL HALF. TOP WITH SECOND HALF OF ROLL. 4. CUT EACH HOAGIE CROSSWISE. Recipe Number: N01202 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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