| 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 |
|
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
SLICE HAM INTO THIN SLICES. SPREAD 1 SLICE BREAD WITH MUSTARD. PLACE 3
OZ HAM ON BREAD; TOP WITH 1 SLICE CHEESE, LETTUCE AND SECOND SLICE OF
BREAD. 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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