| 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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