| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 18 3/4 |
lb |
HAM SECTIONED CURED |
| 10 1/4 |
lb |
TOMATOES FRESH |
| 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 TOMATO, 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: N01103 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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