| 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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