| 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.
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