| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 20 3/4 | lb | CHEESE AMER/SLICE |
| 4 | lb | BUTTER PRINT SURE |
| 400 | sl | BREAD SNDWICH 22OZ #51 |
INSTRUCTIONS
TEMPERATURE: 400 F. GRIDDLE 1. PLACE 2 SLICE CHEESE BETWEEN 2 SLICE BREAD. 2. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICH WITH BUTTER OR MARGARINE. 3. GRILL UNTIL SANDWICHES ARE LIGHTLY BROWNED ON EACH SIDE AND CHEESE IS MELTED. 4. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 2. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. Recipe Number: N00600 SERVING SIZE: 2 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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