| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 6 1/4 |
lb |
HAM SECTIONED CURED |
| 5 3/16 |
lb |
CHEESE CHEDDER |
| 2 |
lb |
BUTTER PRINT SURE |
| 12 |
lb |
BREAD SNDWICH 22OZ #51 |
INSTRUCTIONS
1. PLACE 1 SLICE CHEESE AND 1 SLICE HAM ON EACH SANDWICH.
2. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE.
3. PLACE SANDWICHES ON 7 SHEET PANS (18 BY 26") TOAST IN 475F. OVEN 15
MINUTES OR UNTIL LIGHTLY BROWNED.
4. CUT EACH SANDWICH IN HALF. SERVE HOT.
NOTE: FOR CONVECTION OVEN, USE 425F.; TOAST 5 MINUTES.
Recipe Number: N00607
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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