| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 1/2 | lb | HAM SECTIONED CURED |
| 5 3/16 | lb | CHEESE AMER/SLICE |
| 4 | lb | LETTUCE FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 2 | lb | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
1. SLICE HAM INTO THIN SLICES. 2. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3 OZ HAM ON BREAD; TOP WITH 1 SLICE CHEESE, LETTUCE AND SECOND SLICE OF BREAD. 3. CUT EACH SANDWICH IN HALF; SERVE IMMEDIATELY OR REFRIGERATE UNTIL READY TO SERVE. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N0G001). NOTE: 2. IN STEP 1, 18 LB 12 OZ HAM, BONELESS, COOKED, FROZEN, MAY BE USED. THAW HAM. NOTE: 3. IN STEP 2, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB TRIMMED LETTUCE. NOTE: 4. IN STEP 2, 13 LB 8 OZ ROUND TOP SLICE BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 5. OTHER TYPES OF BREAD MAY BE USED. Recipe Number: N01102 SERVING SIZE: 1 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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