| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 10 1/3 | lb | CHEESE CHEDDER |
| 2 | lb | BUTTER PRINT SURE |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
INSTRUCTIONS
1. PLACE 2 SLICES CHEESE BETWEEN 2 SLICES BREAD. 2. BRUSH LIGHTLY TOP AND BOTTOM OF SANDWICHES WITH BUTTER OR MARGARINE. 3. ARRANGE SANDWICHES ON 7 SHEET PANS (18 BY 26 INCHES). TOAST IN A 475 F. OVEN 15 MINUTES OR UNTIL LIGHTLY BROWNED. 4. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1. IN STEP 1, 13 LB 8 OZ ROUND TOP SLICED BREAD MAY BE USED FOR SANDWICH SLICED BREAD. NOTE: 2. OTHER TYPES OF BREAD MAY BE USED FOR SANDWICHES. NOTE: 3. FOR CONVECTION OVEN, USE 425 F.; TOAST 5 MINUTES. Recipe Number: N00604 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.
A Message from our Provider:
“God is humble”