| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 12 | lb | BACON, SLICED FZ |
| 5 3/16 | lb | CHEESE CHEDDER |
| 2 | lb | BUTTER PRINT SURE |
| 200 | BREAD SNDWICH 22OZ #51 |
INSTRUCTIONS
FRY BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L-2 OR L-2-2. PLACE 2 SLICES CHEESE AND 2 SLICES BACON ON EACH SANDWICH. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE. PLACE SANDWICHES ON 7 SHEET PANS (18 BY 26"). TOAST IN 475F. OVEN 15 MINUTES OR UNTIL LIGHTLY BROWNED. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: FOR CONVECTION OVEN, USE 425F.; TOAST 5 MINUTES. Recipe Number: N00606 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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