| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | lb | HAM SECTIONED CURED |
| 10 1/4 | lb | TOMATOES FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 3 | c | RELISH PICKLE SWEET |
| 1 1/2 | c | SALAD DRESSING #2 1/2 |
| 1/4 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. COMBINE HAM AND RELISH; MIX TOGETHER LIGHTLY. 2. COMBINE MUSTARD AND SALAD DRESSING; ADD TO HAM MIXTURE. REFRIGERATE UNTIL READY TO USE. 3. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) FILLING; TOP WITH TOMATO SLICES AND SECOND SLICE BREAD. 4. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: IN STEP 1, 12 LB 8 OZ CANNED HAM OR BONELESS, COOKED HAM WILL YIELD ABOUT 10 LB COOKED HAM. Recipe Number: N01201 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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