Name: Ham Sandwich
Ingredients: 18 3/4 lb HAM SECTIONED CURED; 4 lb LETTUCE FRESH; 200 sl BREAD SNDWICH 22OZ #51; 2 lb MUSTARD PREP. 1 LB JAR

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

18 3/4	lb	HAM SECTIONED CURED
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
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: N01100
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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